Lemon chicken tikka masala

Lemon chicken tikka masala

Based on 286 ratings

Difficulty

Easy 👌
45
min.
Preparation
15
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
chicken breasts
2 cloves garlic (divided)
25 g ginger
½ lemon (zest and juice)
150 g yogurt
5 g garam masala (divided)
¾ tsp salt (divided)
tomatoes
white onion
20 g cilantro
chili (chopped)
1 tbsp vegetable oil
150 g basmati rice
250 ml water
200 g cream
bouillon cube
Metric
Imperial

Utensils

  • citrus juicer
  • oven
  • fine grater
  • cutting board
  • knife
  • large bowl
  • large saucepan
  • cooking spoon
  • baking sheet
  • parchment paper
  • serving plate

Nutrition per serving

Cal
930
Protein
87g
Fat
24g
Carb
87g

Step 1/9

Preheat oven to 200°C/390°F. Peel and finely dice garlic. Grate ginger. Zest and juice lemon. Wash chicken breasts, pat dry, and cut into bite-sized pieces.
  • 2 cloves garlic
  • 25 ginger
  • ½ lemon
  • 2 chicken breasts
  • citrus juicer
  • oven
  • fine grater
  • cutting board
  • knife

Preheat oven to 200°C/390°F. Peel and finely dice garlic. Grate ginger. Zest and juice lemon. Wash chicken breasts, pat dry, and cut into bite-sized pieces.

Step 2/9

In a large mixing bowl, mix together chicken, yogurt, ginger, half of the garlic, half of the garam masala, lemon juice and zest, and some salt.
  • 150 yogurt
  • 1 clove garlic
  •  garam masala
  • ½ tsp salt
  • large bowl

In a large mixing bowl, mix together chicken, yogurt, ginger, half of the garlic, half of the garam masala, lemon juice and zest, and some salt.

Step 3/9

Cut tomatoes into small dices. Peel and finely dice onion. Pluck cilantro leaves from stem and finely dice stem.
  • 2 tomatoes
  • 1 white onion
  • 20 cilantro

Cut tomatoes into small dices. Peel and finely dice onion. Pluck cilantro leaves from stem and finely dice stem.

Step 4/9

In a large saucepan, sauté onion, remainder of garlic, chopped chili, and cilantro stems in vegetable oil over high heat for approx. 1 min. Then, add diced tomato, remainder of garam masala, and continue to cook for another 3 min.
  • 1 chili
  • 1 clove garlic
  • 1 tbsp vegetable oil
  •  garam masala
  • large saucepan
  • cooking spoon

In a large saucepan, sauté onion, remainder of garlic, chopped chili, and cilantro stems in vegetable oil over high heat for approx. 1 min. Then, add diced tomato, remainder of garam masala, and continue to cook for another 3 min.

Step 5/9

Transfer marinated chicken to a parchment-lined baking sheet and bake in preheated oven 180°C/390°F for approx. 15 min. until golden brown.
  • baking sheet
  • oven
  • parchment paper

Transfer marinated chicken to a parchment-lined baking sheet and bake in preheated oven 180°C/390°F for approx. 15 min. until golden brown.

Step 6/9

In a separate large saucepan, add rice, water, and salt. Bring to a boil, cover, reduce heat to low, and cook for approx. 12 – 14 min. until rice is tender and has absorbed all the liquid.
  • 150 basmati rice
  • 250 ml water
  • ¼ tsp salt
  • large saucepan

In a separate large saucepan, add rice, water, and salt. Bring to a boil, cover, reduce heat to low, and cook for approx. 12 – 14 min. until rice is tender and has absorbed all the liquid.

Step 7/9

Add cream and bouillon to first pan, bring to a boil for approx. 1 – 2 min., reduce heat, and continue to cook for another 10 min.
  • 200 cream
  • 1 Bouillon cube

Add cream and bouillon to first pan, bring to a boil for approx. 1 – 2 min., reduce heat, and continue to cook for another 10 min.

Step 8/9

Add baked chicken to pan and stir well to incorporate. Transfer rice to a serving plate, ladle lemon chicken tikka masala on top, and garnish with cilantro leaves.
  • serving plate

Add baked chicken to pan and stir well to incorporate. Transfer rice to a serving plate, ladle lemon chicken tikka masala on top, and garnish with cilantro leaves.

Step 9/9

Kochhaus wishes you happy cooking!

Kochhaus wishes you happy cooking!