Chicken tikka masala by Gordon Ramsay
Ever since I first tried this Indian specialty in Dublin three years ago and was absolutely blown away, I have become a true fan of Indian cuisine. Although I tried a lot of other things in their kitchen, chicken tikka masala remained my favorite dish. I procured the necessary ingredients and persistently tried to at least make a dish that at least somewhat resembled the original, but to no avail and I gave up for a while. However, I saw a video of Gordon Ramsay and tried one last time. I can’t describe to you how happy I am that I am because this is simply perfect, delicious, the thick texture of a sauce you can’t get enough of, and the smell of the spice mixture is a fantasy. This version is not spicy, so you can adjust the amount of spices if it doesn't suit you. In the original recipe, Ramsay uses fresh chili, which I did not find the first time, and later I only replaced it with an additional amount of chili powder, as well as curry leaves that I did not find in Zagreb with a teas
- Cut the chicken into cubes, add salt and pepper. Bake in a pan until baked. Once all the chicken is done, set it aside.
- While the chicken is roasting, start sautéing the onions in the oil. Add salt and pepper and simmer for 5 minutes until the onion is soft. After 5 minutes, add the ginger and garlic and simmer for another 5 minutes.
- It’s time to add spices to the onion and ginger. Saute for two minutes to combine the spices well, then add a teaspoon of sugar. Put the cooked rice in a separate bowl.
- When the onion has already started to caramelize, after about ten minutes, add a tablespoon of tomato concentrate, stir and add the cherry tomato passata. Boil for 5 minutes.
- Put the mixture from the pan into a blender and mix until the mixture is smooth. Return to the pan over medium heat, add the sour cream and finally the chicken. Boil and stir for another 2.3 minutes and serve with rice.