Slice the chicken breast into small cubes.
Chicken Tikka Masala
- 800 g chicken breast
- Sugar free yogurt
- 950 g light cream
- 2 tablespoons lemon juice
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 1 tablespoon grated fresh ginger
- 1 teaspoon garam masala
- 1 clove of garlic
- 1 medium red onion
- 1 teaspoon curry
- 2 tablespoons Borges extra virgin olive oil
- A few sprigs of cilantro
- 200 g crushed tomatoes
- Salt and pepper
Step by step
In a bowl, combine the yogurt, lemon juice, garam masala, cumin, turmeric, garlic, pepper and salt. Add the chicken.
Marinate the mixture in the fridge overnight, if possible, in a tightly closed container.
Cook the chicken with the marinade in a pan with a drizzle of extra-virgin olive oil.
To prepare the sauce, brown the onion with a drizzle of extra-virgin olive oil in a deep pan. Add the ginger and tomato and a splash of water. Season with salt and pepper and cook for about 15 minutes over medium-low heat.
Add the chicken with its liquid, the cilantro, the curry and the cream, and simmer everything together for another 20 minutes.
Serve with basmati rice.