Chicken Schnitzel Tikka Masala
A fusion of Indian and German flavors, this dish combines the classic chicken schnitzel with the rich and creamy flavors of tikka masala.
Ingredients
- ●4 chicken breasts1 pound
- ●1 cup all-purpose flourfor breading
- ●1 tsp warm spicesmix of cumin, coriander, and cinnamon
- ●to taste salt
- ●to taste pepper
- ●1 cup schnitzel breadcrumbsfor breading
- ●1/2 cup gratin cheeseshredded
- ●1 medium onionchopped
- ●3 cloves garlicminced
- ●1 cup tomato pureecanned
- ●1 cup heavy creamfor sauce
- ●1 tsp cumin seedsground
Instructions
- 1
In a shallow dish, mix together flour, warm spices, salt, and pepper.
- 2
Dip each chicken breast in the flour mixture, coating both sides evenly.
- 3
Dip the flour-coated chicken in the schnitzel breadcrumbs, pressing the crumbs onto the chicken to help them stick.
- 4
Heat about 1/2 inch of oil in a large skillet over medium-high heat.
- 5
Add the breaded chicken breasts to the skillet and cook for about 5-6 minutes on each side, or until golden brown and cooked through.
- 6
While the chicken is cooking, heat the gratin cheese in a small saucepan over low heat, stirring occasionally.
- 7
In a large saucepan, heat about 2 tablespoons of oil over medium heat. Add the onion and cook, stirring occasionally, until softened and lightly browned.
- 8
Add the garlic and cook for 1 minute, stirring constantly.
- 9
Stir in the tomato puree and cook for 2-3 minutes, stirring occasionally.
- 10
Stir in the heavy cream and bring the mixture to a simmer.
- 11
Reduce the heat to low and let the sauce simmer, stirring occasionally, for about 5 minutes or until it thickens slightly.
- 12
Add the cumin seeds to the sauce and stir to combine.
- 13
To serve, place a cooked chicken breast on each plate and spoon some of the tikka masala sauce over the top.
- 14
Sprinkle the grated gratin cheese over the top of each plate and serve immediately.