Exit curry, Cyril Lignac puts another spice in his Indian chicken

Cyril Lignac has found the perfect mix of spices to enhance the taste of Indian-style chicken. Discover the chef's recipe to treat yourself.

  Exit curry, Cyril Lignac puts another spice in his chicken'indienne

Notice to enthusiasts of international cuisine : Cyril Lignac suggested on RTL his delicious recipe for Indian style chicken . To make this gourmet simmered dish, the chef relies on Garam Masala , a spice mix native to India and used in many dishes of the country's cuisine. In Indi, garam means 'hot' and masala 'mix': it is a mixture of roasted spices with a bewitching and unique flavor. THE chef add to the sauce greek yogurt to reduce the taste of spices and add a touch of creaminess and sweetness. Easy to make, fragrant and generous, this dish will transport you to India with its spicy flavors: here is the chef's recipe.

The ingredients for Cyril Lignac's Indian chicken

Here is the list of ingredients needed to prepare this recipe Indian style chicken For 4 people :

  • 4 chicken fillets
  • 50 g tomato paste
  • juice of 1 lemon
  • 1 onion
  • 1 piece of ginger
  • 1 tablespoon tandoori masala
  • 1 teaspoon ground cumin
  • 500 g of crushed tomato
  • 200 g yaourt grec
  • sel end
  • 1 tablespoon mustard
  • 1 tablespoon garam masala
  • 25g clarified butter
  • 2 cloves garlic
  • 1 bunch of colored radishes
  • 1 teaspoon ground cinnamon
  • 1 teaspoon of turmeric
  • 10g ground cashew nuts
  • ¼ bunch of fresh coriander

The preparation of Indian chicken by Cyril Lignac

Do you have all the necessary ingredients on hand? Get ready: here are the steps to follow to make this tasty dish.

  1. In a dish, mix the tomato puree with the mustard, garam masala , lemon juice and salt. Coat the chicken pieces with this preparation and let them marinate time to prepare the sauce.
  2. Heat the clarified butter in a casserole dish, add the peeled and chopped onion and garlic and the grated ginger. Leave to color and add the tandoori, cinnamon, cumin and turmeric. Pour a line of water, cashew nut and the crushed tomato, let simmer for 10 minutes litle by litle.
  3. Fry the chicken pieces in a hot skillet with a drizzle of oil. Flip them over to cook on both sides.
  4. While waiting for the meat to be cooked, mix the sauce in the casserole dish using a hand blender . Add the Greek yogurt and mix. Give a light broth. Off the heat, add the chicken pieces to the sauce.
  5. Investigate and wash the radishes, reserve some for the decoration of the dish. Cook the others in salted boiling water.
  6. Place the Indian-style chicken in the dishes, decorate with quartered radishes and coriander leaves . Serve hot.
The complete chronicle of Cyril Lignac on RTL is to be found here.Source journaldesfemmes.fr