Jamie oliver's chicken tikka massala

Name: jamie oliver's chicken tikka massala
Cook time: 80 min
Total time: 200 min
Yield: 8
Cuisine: Asian
Ingredients: 1 tl ground cloves; 1 tl ground cumin; 1 tl sweet smoked paprika; 4 tl garam masala; 3 lemon cleaned up; 10 toe garlic; 4 cm fresh ginger peeled and grated; 6 el full yogurt; 1 tl sea salt; 800 g chicken breast; 3 fresh green pepper cleaned and in pieces; 2 onion; 1 Red pepper; 30 g fresh coriander; 3 el traditional olive oil; 6 el ground almonds; 1 el Ketoembar ground coriander; 2 tl turmeric; 800 g peeled canned tomatoes; 1 chicken broth tablet; 300 ml tap water boiling; 800 g coconut milk light

Chicken tikka massala by Jamie Oliver.

Directions

Put the cloves, cumin, paprika powder and garam masala in a dry frying pan without oil or butter and toast the herbs for 1 min.
Put the herbs in a large bowl. Grate the yellow skin of the lemon and squeeze out the fruit. Squeeze out the garlic. Add the lemon zest, juice, garlic, ginger, yogurt and sea salt.
Cut the chicken fillets into pieces of about 5 cm. Spoon into the bowl at the marinade and rub the sauce well.
Cut the lemons with skin into pieces. Thread the chicken pieces alternated with pieces of lemon and pieces of green peppers on metal skewers. Do not press them too close together.
Let the skewers marinate for at least 2 hours (preferably overnight in the refrigerator).
Peel the onions and garlic for the sauce and cut finely. Cut the stalk of the red pepper. Halve the pepper in the length and remove the seed lists with a sharp knife.
Also cut the stalks of the coriander (keep the leaves for later).
Heat a dash of oil in a large frying pan and add the onion, garlic, red pepper and coriander. Bake for about 20 minutes while stirring until the vegetables are golden brown.
Add the ground coriander, turmeric, paprika powder and garam masala and cook for 2 minutes. Add the ground almonds and let them roast.
Add the tomatoes, crumble the stock cube and pour boiling water. Let simmer for 5 minutes.
Stir in the coconut milk and let the sauce simmer for 20 minutes. Season with salt and pepper.
Sprinkle the chicken skewers with a little oil and grill them in a hot grill pan. Turn until they are all around golden brown and crispy.
Cut the pieces of chicken from the skewers into the sauce and keep the pieces of lemon apart.
Let the tikka simmer for 2 minutes while you squeeze pieces of lemon with a kitchen tongs to taste.
Stir in an extra dash of yogurt, sprinkle with coriander leaves and serve with basmati rice.