Chicken tikka masala

Name: Chicken tikka masala
Prep time: 30 min
Cook time: 25 min
Total time: 1 h 25 min
Cuisine: indian
Ingredients: 2 chicken breasts; 9 oz tomatoes; 1 cup natural yogurt; 0.75 cup crème fraîche; 3.5 oz onions; 1 chili; 0.5 oz mint; 0.5 oz cilantro; 1 bell pepper; 0.5 tsp coriander seed; 1 tsp cumin seed; 0.5 tsp chili powder; 2 tsp ground turmeric; 0.5 clove garlic; 0.25 oz ginger; 1 tbsp garam masala; 0.75 cup water; salt; pepper; vegetable oil (for frying)

Based on 185 ratings

In app

Alex Hiller

Contributor

www.hillers-kitchen-tools.de

"Chicken tikka masala has a difficult history in British and Indian cuisines. While it’s basically a British national dish at this point, it was brought to the country and developed there to suit British tastes by South Asian immigrants after the dissolution of the British empire. The dish owes its tangy flavor mainly to the Indian spice mixture garam masala, in addition to other spices. Grilled or baked marinated chicken meets creamy tomato sauce. If you prefer a vegetarian version, you can swap the chicken for paneer, and Indian cheese. Served with naan bread or basmati rice, it tastes great garnished with plenty of fresh mint and cilantro."

Difficulty

Easy 👌

Preparation

30 min

Baking

25 min

Resting

30 min

Ingredients

2Servings

chicken breasts

125 g

tomatoes

100 g

natural yogurt

100 g

crème fraîche

50 g

onions

chili

5 g

mint

5 g

cilantro

bell pepper

¼ tsp

coriander seed

½ tsp

cumin seed

¼ tsp

chili powder

1 tsp

ground turmeric

¼ clove

garlic

2½ g

ginger

½ tbsp

garam masala

75 ml

water

salt

pepper

vegetable oil (for frying)

MetricImperial

Order ingredients

Utensils

knife, cutting board, mortar and pestle, bowl (small), freezer bag, baking sheet, parchment paper, rubber spatula, saucepan (small), spatula, Curry Power seasoning, immersion blender

How-To Videos

How to prepare a chili

Basic naan

Two homemade chutneys

How to cook aromatic rice

Nutrition per serving

Cal276

Fat16 g

Protein22 g

Carb10 g

Step 1/ 8
- 50 g onions
- ½ chili
- 5 g mint
- 5 g cilantro
- 1 chicken breasts
- 125 g tomatoes
- ½ bell pepper
- ¼ clove garlic
- 2½ 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
- ¼ tsp coriander seed
- ½ tsp cumin seed
- ¼ tsp chili powder
- ½ tsp ground turmeric
- mortar and pestle
With a mortar and pestle, finely grind coriander seed, cumin, chili powder and half of the turmeric.
Step 3/ 8
- 100 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)
- ½ tsp ground turmeric
- ½ tbsp garam masala
- salt
- pepper
- saucepan (small)
- spatula
- Curry Power seasoning
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
- 100 g crème fraîche
- 75 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.
Step 8/ 8
- salt
- pepper
Add cooked chicken to pan and stir well. Season to taste with salt and pepper. Fold in chopped mint and cilantro, reserving some for garnish. Enjoy with naan bread or basmati rice!
Enjoy your meal!