Ingredients
Chicken
- 600 g boneless, skinless chicken breast or thigh, cut into cubes
Marinade
- 150 g plain Greek yogurt
- 2 cm fresh grated ginger
- 2 gousses minced garlic
Spices
- 1 c. à café masala salt
- 1/2 c. à café red chili powder (or paprika for less heat)
Cooking
- 2 c. à soupe vegetable oil
Vegetables
- 1 grand chopped onion
Sauce
- 400 g crushed tomatoes
- 150 ml heavy cream
- 1 c. à café sugar
Sets
- Quelques brins fresh cilantro, chopped
Instructions
- 1
In a large bowl, mix the chicken with the Greek yogurt, grated ginger, chopped garlic, garam masala, and red chili powder. Season with salt. Cover and marinate in the refrigerator for at least 30 minutes, ideally 1 to 2 hours.
- 2
Preheat your oven to 200°C (gas mark 6-7) or a grill. Thread the marinated chicken pieces onto skewers or arrange them on a baking sheet. Grill or roast for 15 to 20 minutes, turning halfway through cooking, until lightly browned and cooked through.
- 3
While the chicken is cooking, prepare the sauce. In a large saucepan or Dutch oven, heat the vegetable oil over medium heat. Add the chopped onion and sauté until translucent and lightly browned, about 5–7 minutes.
- 4
Add the rest of the ginger and garlic (if you have any left, otherwise use the ones from the marinade), then the chopped tomatoes, a pinch of salt, the sugar, and another teaspoon of garam masala. Simmer over low heat for 10-15 minutes, stirring occasionally, until the sauce thickens slightly.
- 5
Add the crème fraîche to the sauce and mix well. Heat gently without boiling. Taste and adjust the seasoning if necessary.
- 6
Add the grilled chicken tikka pieces to the sauce and stir gently to coat them well. Simmer for another 5 minutes to allow the flavors to blend.
- 7
Serve hot, garnished with chopped fresh cilantro. Serve with basmati rice and naan bread.
