Lemon chicken tikka masala

Lemon chicken tikka masala

200 ratings

Friederike, Kochhaus


„Easy to make, full of flavor, and the perfect weeknight meal for two!“

Difficulty

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

Ingredients

Servings:-2+
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)
2
tomatoes
1
white onion
1 bunch
cilantro
1
chili (chopped)
1 tbsp
vegetable oil
150 g
basmati rice
250 ml
water
200 g
cream
1
bouillon cube
Metric
Imperial
  • 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)
  • 2  tomatoes
  • 1  white onion
  • 1 bunch cilantro
  • 1  chili (chopped)
  • 1 tbsp vegetable oil
  • 150 g basmati rice
  • 250 ml water
  • 200 g cream
  • 1  bouillon cube

Utensils

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

Enjoy with

Pinot Noir
Moderately tannic, fruit forward wines like new world Pinot Noir pair well with rich sauces like the one in this dish.

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
  • 1 bunch 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!