Aromatic Chicken Masala

Aromatic Chicken Masala

Main course

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Cook Time

5 h

Servings

6

Difficulty

Medium

Prep Time

90 Min

Description

This Chicken Masala is a feast for the senses! The long marinating time makes the chicken incredibly tender and juicy. The sauce, rich in spices such as Garam Masala, Turmeric and Coriander, unfolds an intense aroma. I like to make this dish when I want to cook something special. It is a bit more complex, but the taste rewards the effort. Served with rice and Naan bread, it is a perfect dish for a cozy evening with friends or family. An absolute must for lovers of Indian cuisine!

Ingredients (23 ingredients)

  • 400 g Chicken
  • 200 ml Yogurt, greek
  • 1 tbsp Ginger paste
  • 1 tbsp Garlic paste
  • 1 tsp Chili powder, red Kashmir chili powder
  • 2 tsp Coriander seeds, ground
  • 0.5 tsp Turmeric powder
  • 1.5 tsp Garam Masala
  • 2 tbsp Lime juice
  • 0.5 Handvoll Cashews
  • 125 g Butter, cold
  • 4 piece Clove(s)
  • 6 piece Cardamom capsule(s)
  • 1 cm Ginger
  • 1 tsp Garam Masala
  • 1 tsp Coriander seeds, ground
  • 2 piece Onion(s), small
  • 500 g Tomatoes, strained
  • 2 piece Bay leaves, indian
  • 0.5 tsp Turmeric powder
  • 2 TL, gehäuft Fenugreek leaves, dried
  • 4 tbsp Cream
  • 1 Prise(n) Sugar

Preparation (10 steps)

1

Prepare and marinate chicken

Cut 400 g chicken into bite-sized pieces. In a bowl, mix with 200 ml Greek yogurt, 1 tbsp ginger paste, 1 tbsp garlic paste, 1 tsp red Kashmir chili powder, 2 tsp ground coriander, 0.5 tsp turmeric powder, 1.5 tsp Garam Masala and 2 tbsp lime juice. Add crushed cardamom capsules (remove shell and crush seeds) to taste. Add enough yogurt to completely cover the meat. Mix well and marinate in the refrigerator for at least 3 hours, preferably overnight.

2

Soak cashews

Cover half a handful of cashews in a bowl with water and soak in the refrigerator.

3

Fry chicken

Briefly and sharply sear the marinated chicken in a pan and quickly remove it again. Do not rinse the pan, the roasted aromas will be needed later for the sauce.

4

Chop onions and ginger

Thermomix® Setting
3 sec/Speed 5

Put 2 small onions halved in the mixing bowl and chop for 3 sec./level 5. Add 1 cm ginger and chop for another 3 sec./level 5.

3
5

Sauté onions

Thermomix® Setting
3 min/248°F/Speed 1 120

Put 125 g cold butter in pieces, 4 cloves and 6 cardamom capsules (lightly crushed) in the mixing bowl and sauté for 3 min./120°C/level 1.

180
6

Add and sauté spices

Thermomix® Setting
1 min/248°F/Speed 1 120

Add 1 tsp Garam Masala and 1 tsp ground coriander and sauté for 1 min./120°C/level 1.

60
7

Prepare tomato sauce

Thermomix® Setting
10 min/212°F/Speed 1 100

Add 500 g strained tomatoes, a pinch of sugar and 2 Indian bay leaves and simmer for 10 min./100°C/level 1.

600
8

Chop cashews

Thermomix® Setting
5 sec/Speed 5

Drain the soaked cashews and put them in the mixing bowl. Chop for 5 sec./level 5.

5
9

Add chicken and spices

Thermomix® Setting
15 min/212°F/Linkslauf Speed 1 100 Reverse

Put the fried chicken, 0.5 tsp turmeric powder and some pepper in the mixing bowl. Season with salt and cook for 15 min./100°C/reverse rotation level 1.

900
10

Refine sauce

Thermomix® Setting
2 min/194°F/Linkslauf Speed 1 90 Reverse

Add 4 tbsp cream and 2 heaped tsp dried fenugreek leaves and stir in for 2 min./90°C/reverse rotation level 1.

120

Finished cooking? Great! 🎉

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Created by

Julia Bernard

Julia Bernard

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Tags

#Meat #Asian #Savory #Warm #Festive

Allergens

  • Milk
  • Nuts

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