Chicken tikka masala

Chicken tikka masala

64 ratings

Merlind, journalist


„Simply delicious. This British take on Indian cuisine is perfectly piquant and rounded out by the mild creaminess of the yogurt.“

Difficulty

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

Ingredients

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

Utensils

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

Enjoy with

Chenin Blanc
A semi-dry Chenic Blanc from the Loire region offers the palate an aromatic complexity as diverse as the spices of Indian cuisine. A bouquet of flowers and ripe stone fruits offer a perfect counterweight to the sharpness of the dish.

Nutrition per serving

Cal
276
Protein
22g
Fat
16g
Carb
10g

Step 1/8

Finely dice onion and chili. Finely chop mint and cilantro. Cut chicken, tomato, and bell pepper into bite-sized cubes.
  • 100 onion
  • 1 chili
  • ½ bunch mint
  • ½ bunch cilantro
  • 2 chicken breasts
  • 250 tomato
  • 1 bell pepper
  • cutting board
  • knife

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

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 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 ginger garlic paste 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 ginger garlic paste
  • 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 ginger garlic paste 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 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!