Chicken Tikka Masala

Chicken Tikka Masala

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

Ingredients

4 people

Hint:


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:

Betty Bossi Koch-Center
kochen@bettbossi.ch

Spice mix

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

Brown the chicken

clarified butter for frying
½tsp salt

Sauce

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

To assemble

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

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.

Sauce

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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