| food | Food type | Main Ingredients | Take time | Serve |
| India | Curry |
chicken |
40 Min | 2 places |
ingredient
- 40 grams butter or ghee
- 120 grams of onion
- 10 grams garlic
- 20 grams ginger
- 15 grams paprika
- 3 grams turmeric powder
- 5 grams ground cumin
- 10 grams ground coriander seeds
- 10 grams garam masala powder
- 400 grams of tomato puree
- 135 grams yogurt
- 2 grams of salt
- 0.3 g coarse black pepper
- 7 grams coriander
- 5 grams red chili pepper
Preparation
- Sauté onion in butter until translucent, then add finely chopped garlic and ginger, followed by spices, paprika, chili powder, turmeric powder, cumin powder, coriander powder and garam masala powder. Mix well.
- Add the tomato puree, then reduce the heat to low and simmer for about 5 minutes until the soup starts to reduce.
- Add the yogurt, then the shredded turkey. Season with salt and pepper. Mix the ingredients together and simmer for about 5 minutes.
- Sprinkle with red chilli and coriander for garnish. Turn off the heat.
- Remove the naan or Indian bread and let it cool slightly, then spread it on a pan over low heat until the bread is warmed through, or heat it in the microwave until warm, about 1 minute. Serve with the tikka masala turkey curry.
