Chicken tikka masala

Step 1/8

• 100 g onions
• 1 chili
• 10 g mint
• 10 g cilantro
• 2 chicken breasts
• 250 g tomatoes
• 1 bell pepper
• ½ clove garlic
• 5 g ginger

• knife
• cutting board

Finely dice onion and chili. Finely chop mint and cilantro. Cut chicken, tomato, and bell pepper into bite-sized cubes. Grate garlic and ginger.

Step 2/8

• ½ tsp coriander seed
• 1 tsp cumin seed
• ½ tsp chili powder
• 1 tsp turmeric

• mortar and pestle

With a mortar and pestle, finely grind coriander seed, cumin, chili powder and half of the turmeric.

Step 3/8

• 200 g natural yogurt

• bowl (small)
• freezer bag

In a small bowl, fold spice mixture into yogurt. Place chicken pieces in freezer bag and add spiced yogurt. Mix well and marinate in the refrigerator for at least 30 min. or ideally for a few hours.

Step 4/8

• baking sheet
• parchment paper
• rubber spatula

Preheat oven to 180°C/355°F. Transfer marinated chicken to a lined baking sheet and bake in oven for approx. 25 – 30 min.

Step 5/8

• vegetable oil (for frying)
• 1 tsp turmeric
• 1 tbsp garam masala
• salt
• pepper

• saucepan (small)
• spatula

In a small saucepan, sauté onion in some vegetable oil over medium heat for approx. 5 – 7 min. until golden brown. Add grated ginger and garlic, as well as diced chili, bell pepper, and tomatoes and continue to sauté for approx. 4 - 5 min. Season with remaining turmeric, garam masala, salt, and pepper and allow to cook for approx. 15 min.

Step 6/8

• 200 g crème fraîche
• 150 ml water

Add crème fraîche and water to pan and stir thoroughly to incorporate.

Step 7/8

• immersion blender

Using a hand blender, puree sauce until smooth.