Chicken tikka masala

3 cloves of garlic
1 tbsp of fresh grated ginger
3 tbsp lemon juice
1 dl vanilla skyr
1 dl plain yoghurt
1 tsp salt
1/2 red chili, chopped
1 tsp coriander seeds
Handful of chopped coriander
3 tsp garam masala
700 g chicken, cut into small pieces


Mix all the ingredients together. Place the ingredients and the chicken in a plastic bag and refrigerate for 2–3 hours, preferably overnight. Fry the chicken pieces in a saucepan for 2–3 minutes and then place in a pot with the sauce to simmer for 15–20 minutes.


2–3 tbsp olive oil
2 cloves of garlic, chopped
1 tbsp of ginger, grated
1/2 red chili, chopped
1 tsp turmeric
1 tsp cumin
1 tsp nutmeg
2 tbsp tomato purée
200 g diced tomatoes
3 tbsp sour cream
3 tbsp vanilla skyr
1 dl single cream
Handful of fresh coriander


Heat the oil in a frying pan and fry the garlic, ginger and chili. Add the spices and stir. Next, add the diced tomatoes, tomato purée, sour cream, single cream and skyr together. Allow the sauce to simmer for a few minutes and fry the chicken in the meantime. Add the chicken to the pot and let it simmer for 20 minutes. Add salt and pepper to taste.

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