Craving a trip to India without leaving your kitchen? This homemade Chicken Tikka Masala served with cheese naans is a generous and flavorful recipe, perfect for discovering the warm tastes of Garam Masala.
Thanks to Greek yogurt and Maison Barthes spices, the chicken remains tender and the sauce incredibly creamy, without being too spicy.
Ingredients for 6 people
Chicken tikka masala:
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6 chicken fillets
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1 pot of Greek yogurt (125 g)
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2 tablespoons of "MAISON BARTHES" Garam Masala
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1 tablespoon of "MAISON BARTHES" ground cumin
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1 tablespoon of "MAISON BARTHES" ground turmeric
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3 "MAISON BARTHES" green cardamom pods
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2 onions
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3 cloves of garlic
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1 piece of fresh ginger (about 2 to 3 cm)
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1 can of crushed tomatoes (400 g)
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2 tablespoons of tomato paste
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Salt and pepper
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2 handfuls of unsalted cashews
For 6 cheese naans:
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500 g wheat flour
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20 cl water
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1 pot of Greek yogurt (125 g)
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4 tablespoons oil
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10 g fine salt
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1 tablespoon sugar
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1/2 teaspoon baking powder
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1 sachet of dehydrated baker's yeast
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12 portions of Vache qui rit type cheese
Preparation of Chicken Tikka Masala
Mix the Greek yogurt, 1 tablespoon of Garam Masala, cumin, turmeric, and the seeds from the 3 cardamom pods. Season with salt and pepper. Coat the chicken pieces in this marinade and let it rest in the refrigerator for 1 hour.
Peel and finely slice the onions. Peel and crush the garlic. Finely chop the ginger.
In a sauté pan, dry-roast 1 tablespoon of Garam Masala for a few seconds to release the aromas, then add a drizzle of oil (or ghee, clarified Indian butter), and sauté the onion, garlic, and ginger. Season with salt and pepper.
Then add the chicken with its marinade, the tomato paste, and the crushed tomatoes. Adjust the seasoning, mix, and simmer over low heat, covered, for 10 to 12 minutes.
Serve hot, sprinkled with crushed cashews, with basmati rice, naans… or both!
Preparation of Cheese Naans
I prepare my dough in the Thermomix, but it's very easy to make by hand.
Mix the water, baker's yeast, and sugar at room temperature to reactivate the yeast.
Then add the flour, baking powder, salt, yogurt, and oil.
Knead the dough for 10 minutes. Let it rise in a bowl covered with a clean cloth for 1 to 2 hours. It should double in volume.
Divide the dough into 12 equal balls, then roll them out thinly with a rolling pin.
Naans can be cooked as is in a hot pan for about 3 minutes on each side for plain naans (you will get 12).
For a richer version, make the cheese naans: place 2 portions of Vache qui rit in the center of one dough disk, then cover with another disk. Seal the edges well to prevent the cheese from escaping during cooking.
Cook for 5 minutes on each side in a non-stick pan, without oil.
Place on a plate, add a knob of butter to each hot naan… and enjoy!
Maison Barthes Tip
For an even more flavorful Tikka Masala, lightly toast the Garam Masala for a few seconds before cooking to reveal the full richness of the spices.
The spices used in this recipe:
• Garam Masala
• Ground cumin
• Ground turmeric
• Green cardamom
