CHICKEN TIKKA MASALA

Hot India

meat

main course

medium

Stevan Paul

INGREDIENTS FOR 4 PERSONS

4 chicken legs
2 tablespoons clarified butter
2 onions
1 spring onion
150 g red and yellow mini-peppers (or 1 large red pepper)
1 can of tomato ragù
(weight 425 g)
400 ml strong chicken broth
1 tablespoon honey
4 tablespoons Tomami Hot India
salt to taste

INSTRUCTIONS

Separate the chicken legs at the joint and fry in a roasting pan in hot clarified butter over medium heat for 10-12 minutes until brown. Meanwhile, peel and chop the onions, quarter the mini peppers and core.

Stir a sauce using the tomato ragù, chicken broth, honey and Tomami Hot India. Add the onions and peppers to the pieces of chicken, stir briefly and fry. Add salt and the tomato sauce. Simmer gently for 30 minutes over a low heat.

In the meantime, cook the rice in salted water according to the instructions on the packet, add the lentils 6 minutes before the end of the cooking time. Roast the sesame seeds in a pan without fat and add a little salt. Stir the cornflour into the yogurt and mix until smooth. Stir into the sauce at the end of cooking, bring to the boil briefly.

Cut the spring onion into thin slices and sprinkle over the dish together with the sesame seeds. Drain the rice and serve with the chicken tikka masala.

Tip: the chicken can also be prepared with Tomami # 1 and/or # 2 as well as with Vegami, together with a pinch of curry or garam masala.