Surprise your guests with a fragrant, traditional Indian dish: Chicken Tikka Masala! A recipe seasoned with Albert Ménès spices for a myriad of flavors...

For 6 people

Preparation: 1h30

Cooking: 25 minutes

Ingredients

1 kg of skinless chicken thigh fillets

5 cloves of garlic

3 large onions

2 pots of plain or Greek yogurt

400ml of crushed tomato pulp

2 teaspoons of whole cumin seeds by Albert Ménès

1.5 teaspoons of whole coriander seeds by Albert Ménès

3 green cardamom pods by Albert Ménès

3 cloves by Albert Ménès

1 teaspoon of whole black peppercorns by Albert Ménès

1/2 stick of cinnamon by Albert Ménès

Nutmeg by Albert Ménès

Preparation

Heat a non-stick pan and add the coriander seeds, whole cumin, whole black peppercorns, cloves, and cardamom seeds after peeling them.

Roast them until fragrant, then let them cool.

Place the whole cinnamon stick in a mortar or small blender to grind it into powder. Grate the equivalent of half a teaspoon of nutmeg and add it to the mortar or blender with the cooled spices. Crush everything until you get a fine powder.

In a large bowl, mix the two pots of yogurt and the spice mixture. Cut the chicken into large pieces and add them to the marinade. Place the mixture in the refrigerator for at least one hour.

Peel and finely slice the onions and garlic cloves, then brown them in a hot pan. Add the marinated chicken and cook for two minutes.

Pour in the crushed tomato pulp, bring to a boil, cover, and let it simmer for 25 minutes over low heat, stirring occasionally.

Serve immediately with fragrant basmati rice and Albert Ménès mango chutney.