Chicken tikka masala

Chicken breast (fillet), Greek yogurt, Lime, Garlic, Ginger, Turmeric, Paprika, Tomato, Cream, Onion, Butter, Cilantro, Garlic, Chili pepper, Ginger, Cooking salt

Slice: 5 min, Let it stand: 15 min, Mix: 10 min, Chill in the refrigerator: 2 h, Bake in the oven: 20 min, Heat on the stove: 5 min, Fry: 8 min, Fry: 2 min, Braise: 15 min, Cooking: 5 min, Let it stand: 5 min

Cut the chicken fillet (800 g) into pieces the size of a walnut. Drizzle with lime or lemon juice (2 tbsp). Leave for 15 minutes.

Mix natural unsweetened yogurt (200 g), grated ginger (1 tbsp), grated garlic (1 tbsp), hot paprika (1 tbsp), garam masala (2 tbsp), and turmeric (1 tbsp). Combine the marinade with the chicken. Leave in the refrigerator for 1–2 hours.

Thread the pieces onto skewers or place them on a grill rack. Cook at 200 °C in grill mode for 15–20 minutes, turning occasionally, until golden brown.

Sauce

Melt butter (40 g) over medium heat. Add a finely chopped onion (1 large). Cook for 6–8 minutes until soft.

Add grated ginger (1 tbsp) and grated garlic (2 tbsp). Cook for 2 minutes.

Add garam masala (2 tbsp) and chopped hot pepper (1 piece). Stir.

Add unsweetened crushed tomatoes (500 g). Reduce heat and simmer for 15 minutes until thickened.

Add cream 22–33% (200 ml). Stir. Add the chicken pieces. Simmer for 10–15 minutes until fully cooked.

Adjust salt (to taste). Add finely chopped cilantro (1 bunch). Let it sit for 5 minutes and serve hot.