Lemon chicken tikka masala

Step 1/ 9

• 2 cloves garlic
• 25 g ginger
• ½ lemon
• 2 chicken breasts

• citrus press
• 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

• 150 g yogurt
• 2½ g garam masala
• 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

• 2 tomatoes
• 20 g cilantro
• 1 onion

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

Step 4/ 9

• 1 chili
• 1 tbsp vegetable oil
• 2½ g garam masala

• saucepan (large)
• 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

• 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

• 150 g basmati rice
• 250 ml water
• salt

• saucepan (large)

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

• 200 g heavy cream
• 1 chicken stock powder, e.g. Maggi Granulated Chicken Flavor Bouillon

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

• 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!

Enjoy your meal!