Tikka masala from guinea fowl

This dish is considered to be a representative of Indian cuisine, however, sometimes it is said that chicken tikka masala was generally invented in England, so we can call it to be English as well. We don’t want to argue as to this matter. For us the main fact is that chicken tikka masala or chicken with Indian spices remains a delicious food.

And the families all around the planet adore it with rice. What could be better than food, from which there is a taste explosion in the mouth, cheeks pour with red paint, and you sweat slightly? Don’t you believe us? Well, try and see!

What products to take

  • Guinea fowl — 1 kilogram;
  • garlic — 6 cloves;
  • ginger root — 3 centimeters;
  • fresh coriander — 1 bunch;
  • natural yogurt — 200 g;
  • chickpea flour — 2 table spoons;
  • lemon juice — 2 table spoons;
  • vegetable oil — to taste;
  • cardamom — 1 table spoon;
  • turmeric powder — 1 table spoon;
  • zira — 1 table spoon;
  • ground red pepper — 0.5 table spoons;
  • salt — to taste.

Begin to cook

  1. Finely and carefully chop the coriander. Peel the ginger and garlic. Ginger should be grated on the grater. Garlic is chopped into large pieces and put in a mortar. Add the chopped cilantro into the mortar and rub it all together into a so called paste.
  2. Mix all spices with yogurt until smooth condition. Add chickpea flour, 1 tbsp. of vegetable oil, lemon juice, ginger, garlic paste and cilantro and a little salt. After that mix everything thoroughly.
  3. Put the chicken legs into a yoghurt mixture and make sure that every piece of chicken is covered with marinade. Tighten everything with a film and put into the refrigerator for at least 4 hours. However, some people prefer to do it for a day.
  4. Make the fire in the grill. They should burn out and turn into «gray» ash. Heat and oil the grill.
  5. Shaking the marinade, put the thighs on the grate. Fry, turning them as often as it is possible, until they become done. As a rule, for this purpose you will need about 25 minutes. Serve the dish immediately.


The chickpea flour in this sauce can be replaced with a mixture of wheat flour and ground nuts in a ratio of 1: 1.

Tikka masala from guinea fowl

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Tikka masala from guinea fowl