Chicken tikka masala

Based on 114 ratings
Julie

Julie

Editor-in-Chief

Difficulty

Easy 👌
30
min.
Preparation
25
min.
Baking
30
min.
Resting

Ingredients

Servings:-4+
chicken breasts
250 g tomato
200 g yogurt (plain)
200 g crème fraîche
100 g onion
chili
10 g mint
10 g cilantro
bell pepper (red)
½ tsp coriander seed
1 tsp cumin
½ tsp cayenne pepper
2 tsp turmeric
½ clove garlic
5 g ginger
1 tbsp garam masala
150 ml water
salt
pepper
vegetable oil for frying
Metric
Imperial

Utensils

  • cutting board
  • knife
  • mortar and pestle
  • resealable freezer bag
  • small bowl
  • baking sheet
  • oven
  • parchment paper
  • small saucepan
  • hand blender

Nutrition per serving

Cal
276
Protein
22 g
Fat
16 g
Carb
10 g
  • Step 1/8

    Finely dice onion and chili. Finely chop mint and cilantro. Cut chicken, tomato, and bell pepper into bite-sized cubes. Grate garlic and ginger.
    • 100 g onion
    • chili
    • 10 g mint
    • 10 g cilantro
    • chicken breasts
    • 250 g tomato
    • bell pepper
    • ½ clove garlic
    • 5 g ginger
    • cutting board
    • knife

    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

    With a mortar and pestle, finely grind coriander seed, cumin, cayenne pepper, and half of the turmeric.
    • ½ tsp coriander seed
    • 1 tsp cumin
    • ½ tsp cayenne pepper
    • 1 tsp turmeric
    • mortar and pestle

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

  • Step 3/8

    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.
    • 200 g yogurt
    • resealable freezer bag
    • small bowl

    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

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

    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

    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.
    • 1 tbsp garam masala
    • salt
    • pepper
    • vegetable oil for frying
    • small saucepan

    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

    Add crème fraîche and water to pan and stir thoroughly to incorporate.
    • 200 g crème fraîche
    • 150 ml water

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

  • Step 7/8

    Using a hand blender, puree sauce until smooth.
    • hand blender

    Using a hand blender, puree sauce until smooth.

  • Step 8/8

    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!
    • 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!