Ingredients: 170 ml Greek yogurt, 3 garlic cloves, 1 teaspoon paprika, 1 tablespoon garam masala 1 teaspoon chili jam, 2 chicken breasts,
Number of persons: 2
Mix 170 ml Greek yogurt with 3 finely chopped garlic cloves, 1 teaspoon paprika, 1 tablespoon garam masala and 1 teaspoon chili jam. Cut 2 chicken breasts into cubes and fold into the yogurt marinade. Cover the bowl tightly and let the chicken marinate for at least 2 hours in the refrigerator. Preheat the oven to 200 degrees and fry the marinated chicken breast in 20 minutes.
Tikka Masala Sauce
Ingredients: 1 onion, 1 garlic clove, 1 teaspoon cardamom, 1 can diced tomatoes, 250 ml cream, 1 tablespoon garam masala, 1 teaspoon cinnamon, salt, 2 tablespoons slivered almonds,
Fry in hot oil or butter 1 finely chopped onion with 1 finely chopped garlic clove and 1 teaspoon cardamom until the onion is browned. Add 1 can diced tomatoes, 250 ml cream and 1 tablespoon garam masala and let it thicken to half. Season with a little cinnamon and salt. Sprinkle some slivered almonds before serving over.
Serve the chicken tikka with the tikka masala sauce. Tasty with naan bread. Enjoy!