Chicken Tikka Masala

Total: 4 hr 45 min. | Active: 45 min.
Nutritional value / people: 376 kcal
, Fat: 14 g
, Carbohydrate: 18 g
, Protein: 44 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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Spice mix

3 garlic cloves, pressed
2 tbsp ginger, grated
1 red chilli, deseeded, finely chopped
3 tbsp garam masala
½ tbsp sweet paprika
1 tsp ground cumin
1 tsp ground coriander seeds
¼ tsp turmeric
1 pinch ground cardamom
1 pinch nutmeg
150 g plain greek yoghurt
4 chicken breasts (approx. 170 g each), cut into approx. 2 cm cubes

Brown the chicken

clarified butter for frying
½ tsp salt


2 onions, sliced
2 red peppers, sliced
2 tbsp tomato puree
1 dl water
1 tin chopped tomatoes (approx. 400 g)
1 tsp salt
1 tsp sugar

To assemble

150 g plain greek yoghurt
4 sprigs coriander, leaves torn off
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How it's done

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Spice mix

Mix the garlic and all the ingredients up to and including the nutmeg. Stir half of the spice mix into the yoghurt and set aside the other half. Mix the chicken with the yoghurt, cover and leave to marinate in the fridge for approx. 4 hrs.

Brown the chicken

Heat a little clarified butter in a non-stick frying pan. Brown the chicken in batches for approx. 4 mins., remove, season with salt.


Add the remaining spice mix, onions, peppers and tomato puree, pour in the water and simmer over a low heat for approx. 10 mins. Add the tomatoes, sugar and salt, bring to the boil, then simmer for approx. 5 mins. Reduce the heat, return the chicken to the pan, heat gently.

To assemble

Add half of the yoghurt, mix. Scatter the coriander leaves on top and serve with the remaining yoghurt.

Good to know
Serve with: pitta or basmati rice

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