Argentinian Roast Chicken Tikka Masala
A twist on traditional Indian cuisine, this dish combines the flavors of Argentinian roast chicken with the creamy spices of Indian Tikka Masala.
Ingredients
- ●1 1/2 pounds Argentinian roast chicken
- ●3/4 cup tenderplain Greek yogurt
- ●2 tablespoons persianghee or vegetable oil
- ●1 medium cucumber
- ●1 teaspoon roastground cumin
- ●1 teaspoon cuminground coriander
- ●1/2 teaspoon garam masala
- ●1/4 teaspoon salt
- ●1/4 teaspoon black pepper
- ●1 can tomato puree14.5 oz
- ●1 cup heavy cream
Instructions
- 1
Preheat oven to 400°F (200°C).
- 2
In a large bowl, mix together yogurt, ghee or oil, cumin, coriander, garam masala, salt, and black pepper.
- 3
Add the Argentinian roast chicken and mix until coated.
- 4
Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight.
- 5
Remove the chicken from the marinade and place on a baking sheet lined with parchment paper.
- 6
Roast in the preheated oven for 25-30 minutes, or until cooked through.
- 7
While the chicken cooks, melt 1 tablespoon of ghee or oil in a large saucepan over medium heat.
- 8
Add the cumin and coriander and cook for 1-2 minutes, or until fragrant.
- 9
Stir in the tomato puree and heavy cream.
- 10
Bring the mixture to a simmer and cook for 5-7 minutes, or until the sauce thickens.
- 11
To serve, place the roasted chicken on a plate and spoon the Tikka Masala sauce over the top.
- 12
Garnish with sliced cucumber and serve immediately.