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Pui "Tikka Masala"


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Heat the oil. Cut the peppers into cubes and put all the spices, leave them on the fire for 2-3 minutes. Take and divide in two.

The thighs are cleaned of the skin, washed, deboned and cut into cubes.

Put the pieces of meat in the bowl, add half the marinade and yogurt and refrigerate for 2-3 hours.

After marinating, the meat is put in the pan to brown.

In the meantime, we are preparing the sauce.

Put a tablespoon of oil in a hot pan and put the chopped onion, let it simmer for 5 minutes, then add the other half of the marinade and the broth. Let it boil for 10-15 minutes, then add the browned meat. Add sour cream and leave for another 5-10 minutes.

P.S. it is served with rice.

Thailand: Pad Thai

How about a serving of fried noodles, served with egg, bean sprouts, peanuts and chicken? Bangkok City hosts the Thip Sumai Restaurant, famous for this dish. Everyone recommends the place and the pad thai because it is unique and it is served in an omelet.

There are a lot of Pad Thai recipes, and you should know that Thai food has ingredients and cooking methods that are different from the Malaysian one. .

How is tikka masala chicken served?

Don't know how to serve chicken tikka masala? Sprinkle a little freshly chopped parsley on a plate and add over the preparation, for a wealth of flavors! Chicken tikka masala can be eaten with a portion of plain rice or with a summer salad, depending on your preferences.

If you like Indian food and want to enjoy a wealth of flavors, the tikka masala chicken recipe is the ideal option for you. Haven't tried it yet? Fortunately, it is not difficult to prepare and is particularly fragrant and tasty, as long as you use the right ingredients and respect the preparation.

The creamy and spicy sauce is part of Indian cuisine, where the diversity of recipes is at home. Enjoy the delicious taste of chicken tikka masala, right in your kitchen!

Pui tikka masala

The mentioned time does not include the marinating time of the meat.
It may vary, depending on the option chosen. between 30 minutes and 3-4 hours.

The spices are grouped into categories: wood and powder.

The wooden bouquet in the tikka masala chicken recipe is created from: a bay leaf, 3-4 cloves, a teaspoon of cumin seeds, 2 black cardamom and 3 green cardamom berries, a small piece of cinnamon stick, half of a teaspoon of coriander seeds. You can also add 3-4 dried curry leaves.

Cut the chicken into cubes and marinate.

There are two options for marinating: with lemon juice or yogurt.

Quick variant.
The marinade is made from: fresh lemon juice, salt and 1 teaspoon of garam masala and leave for 30 minutes.

Original version.
Prepare a yogurt sauce and 1 teaspoon of garam masala and let the meat marinate for 3-4 hours.

When the chicken is ready to cook, start preparing the sauce in parallel.

The chicken cubes are browned in a wok until they turn white, without being well penetrated, and, in parallel, the curry is prepared in a Teflon pan.

For the curry, put 4 tablespoons of oil in the pan, over medium heat and, when heated, put the first spices, the woody ones: cumin seeds, bay leaf, curry leaves, coriander seeds, cinnamon stick broken into 4-5 large pieces, cardamom beans, cloves.

Stir constantly for 1-2 minutes, until you feel the aroma of the spices. Do not increase the heat, so as not to burn these flavors and do not let them "fry" in oil. It just has to be an "infusion" of flavors.

When the spices start to give off the flavors, add the chopped onion (3 medium onions). Stir and allow to brown slightly.

When the onion starts to color, add 2 teaspoons of ginger and garlic paste (this paste is specific to Indian cuisine and is very easy to prepare from finely grated ginger and minced garlic or from minced garlic and a little ginger powder).

Mix well and let the flavors penetrate. one more minute.

Add 2 diced chopped tomatoes.

Add 2-3 tablespoons of tomato juice and simmer over medium heat, stirring often.

When the tomatoes are well softened, add the powdered spices: ground coriander (1 1/2 teaspoon), paprika and sweet pepper (one teaspoon each), turmeric (half a teaspoon), pepper, a teaspoon of salt.

After boiling over low heat for another 2-3 minutes, add 2-3 tablespoons of cashew or almond paste.

Mix the composition well and add water, if the sauce is too thick.

Add the lightly browned chicken cubes together with the resulting sauce to harden them.

If the sauce still needs to be thickened (taking into account that liquid cream is finally added), a tablespoon of broth can be added.

Mix and mix, add a teaspoon of pepper. Taste the sauce and adjust the flavors according to your preferences.

After boiling for another minute, add a few vegetables with a decorative role, cut into larger cubes: first the red onion (2 small onions), the diced bell peppers and the rest of the diced tomatoes.

Let it boil for another minute, add the liquid cream and mix until you get a creamy, silky sauce.

Add a teaspoon of garam masala.

Sprinkle with fresh lemon juice.

Mix well and after 1 minute turn off the heat. Add fresh (or dried) coriander.

Serve hot, decorated with mint leaves. Usually, this dish is accompanied by basmati rice with saffron and chapatis.

Tikka masala with chicken and naan breads

This chicken tikka masala recipe belongs to Andreea from Colorful kitchen. Myou have many recipes from her cook here and here. Sorina's recipe for tikka masala can be found here.


  • 400 gr chicken breast
  • 2 cloves chopped garlic
  • 1 small onion, finely chopped
  • 1 finely chopped bell pepper
  • 2-3 lg tomato paste
  • 100 ml coconut milk
  • 1 lgt garam masala (+ two more after the removed portion of the little one)
  • 2 lgt ground almonds
  • 1 lgt boia dulce
  • A pinch of salt and pepper 2 years +
  • 1 teaspoon goodbye salt

How I proceeded:

  • I cut the chicken breast into cubes and marinated it for about two hours with a tablespoon of olive oil, a tablespoon of lemon juice, a little granulated garlic, granulated onions, a little salt and pepper seasoning and paprika.
  • I smothered the onion and garlic with a little oil and water under the lid, then I added the pepper, the meat and I sautéed for a few more minutes. I then added the tomato sauce, spices and half a cup of water (about three quarters) and dropped it under the lid. When the water has dropped (but not completely, if it decreases completely, add a little more), I added the coconut milk, the two teaspoons of almonds and left it on the fire for another 2-3 minutes. ”
  • The recipe for naan breads with which the preparation was served can be found here.

Drd. pediatric nutrition Hadmaș Roxana

Specialist in Nutrition and Dietetics, Clinical and Community Nutrition, PhD student in Medical Sciences, Pediatrics branch

Nutritional information

  • Kcals 359
  • Fatty 16.9 g
  • saturate 3.2 g
  • Carbohydrates 15.6 g
  • Sugars 12.5 g
  • Fiber 3.4 g
  • Protein 34.6 g
  • Salt 1.6 g

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