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Beef Tikka Masala

Marinade :

• 1kg meat - 2 cups of yogurt (490gr)
• 1 tsp turmeric
• 1 tbsp garam masala (aka 4 tsp) (TRS Garam Masala) [producer]
• 2 tbsp lemon juice
• 1 tsp black pepper (or not!)
• 1 tsp salt

1. Add yogurt, turmeric, garam masala, lemon juice, pepper, and salt to large bowl. Stir well to fully combine ingredients, then add chicken to bowl. Toss or gently stir to fully coat meat pieces in yogurt marinade.
2. Once meat is completely coated, cover bowl with lid or plastic wrap and place bowl in refrigerator. Marinate chicken 1 hour minimum, and no more than 8 hours.

Cook : 

• 1 large onion
• 2-3 clover garlic
• salt (pinch?)
• 120gr coconut milk (1/2 cup) (AROY-D)
• 2-3 chopped tomatoes / or 1 cup of tomato puree  (225gr) 

1. heat the oil, add the chopped onions+garlic
2. add the chopped tomatoes (or tomato puree) and cook until they soften and break down.
3. add the marinated beef (along with the marinade) to the pot. Stir well to combine with the onion and tomato mixture.
4. add about 1/2 cup of water (or coconut milk if using) to the pot. 
5. Cook on high pressure for 25 to 30 minutes (without marinade I cooked for 1h)
         5b. If you using chicken, cook it for 10 to 15 minutes
6. If you want a thicker sauce, you can simmer the curry for a few more minutes with the lid off.

Image  Gallery

• garam masala 100gr
• kitchen king 33.33gr
• jesa powder 33.33gr
• donja powder 33.33gr