Ticca masala

Ingredients

• 800 g Chicken breast fillets
• 100 g Tomato puree
• 4 pcs Tomato, finely chopped
• 1 pcs Onion
• 1 tsp Extra virgin olive oil
• 240 ml Greek yogurt, low fat
• 6 clove Garlic
• 1 bunch Fresh parsley, finely chopped and some for garnishing
• 4 tsp Ginger root
• 2 tsp Turmeric, ground
• 3 tsp Garam masala
• 2 tsp Coriander seeds, ground
• 1 tsp Cumin, ground
• 1 pinch Cardamom, ground
• 1 tsp Fresh ground salt

Method

1. In a bowl, mix half the yoghurt with all the spices.
2. Add the chicken, cut into small pieces, mix well with the marinade and leave to marinate in the fridge, covered (ideally overnight).
3. The next day, fry the chopped onion in a large pan of heated oil.
4. Add the chopped tomatoes and tomato paste and stir-fry for a while.
5. Then add the marinated meat and the marinade.
6. Mix the meat and sauce well, cover and simmer for 25 minutes, stirring occasionally.
7. Then remove the lid, add the crushed garlic cloves and simmer uncovered for a further 5-10 minutes.
8. Remove the meat from the heat and stir in the rest of the yoghurt.