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Chicken tikka masala

4 servings

60 minutes

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The origin of this dish is still controversial. Some say it appeared in Punjab, others advocate Pakistani roots, and more recently even the Scots have laid claim to this dish! One thing is clear : chicken, curry and sauce - the perfect hangover recipe.

Energy value per serving
CaloriesProteinsFatsCarbohydrates
0kcal0grams0grams0grams
Ingredients
4servings
Chicken fillet
1.2 kg
Melted butter
60 g
Onion
1 head
Garlic
4 cloves
Ginger
30 g
Garam masala
1 tablespoon
Ground chili pepper
1 teaspoon
Cayenne pepper
1.5 teaspoon
Tomatoes
300 g
Sugar
1 teaspoon
Cream
250 ml
Grated almonds
1 tablespoon
Natural yoghurt
225 g
Ground cumin (zira)
2 teaspoons
Ground coriander
2 teaspoons
Ground cardamom
0.5 teaspoon
Turmeric
0.5 teaspoon
Tomato puree
100 g
Coriander
to taste
Lime
to taste
Salt
to taste
Ground black pepper
to taste
Cooking steps

  • 1

    Prepare the necessary ingredients.

  • 2

    Chop 2 cloves of garlic finely.
    Required ingredients:
    1. Garlic: 4 cloves

  • 3

    Grind 10 g of ginger.
    Required ingredients:
    1. Ginger: 30 g

  • 4

    Mix yogurt, minced garlic, ginger, cumin, coriander, cardamom, half a teaspoon of cayenne pepper, and turmeric in a large bowl. Add salt and pepper.
    Required ingredients:
    1. Natural yoghurt: 225 g
    2. Garlic: 4 cloves
    3. Ginger: 30 g
    4. Ground cumin (zira): 2 teaspoons
    5. Ground coriander: 2 teaspoons
    6. Ground cardamom: 0.5 teaspoon
    7. Cayenne pepper: 1.5 teaspoon
    8. Turmeric: 0.5 teaspoon
    9. Salt:  to taste
    10. Ground black pepper:  to taste

  • 5

    Place the chicken in a bowl with marinade, mix well, cover with plastic wrap, and refrigerate overnight to marinate. You can marinate for 30 minutes as well, but the longer the meat marinates, the tastier the dish will be.
    Required ingredients:
    1. Chicken fillet: 1.2 kg

  • 6

    Preheat the oven to 190 degrees and bake the marinated chicken for 40 minutes until golden brown.
    Required ingredients:
    1. Chicken fillet: 1.2 kg

  • 7

    In a thick-walled pot, heat the oil and sauté the diced onion until translucent, add minced garlic (2 cloves) and ginger (20 g), cooking while stirring until the mixture takes on a brownish hue.
    Required ingredients:
    1. Melted butter: 60 g
    2. Onion: 1 head
    3. Garlic: 4 cloves
    4. Ginger: 30 g

  • 8

    Add garam masala, ground chili, and cayenne pepper, and mix. Then add diced tomatoes, tomato puree, and season with sugar, salt, and pepper. Cover and cook on low heat for 20 minutes.
    Required ingredients:
    1. Garam masala: 1 tablespoon
    2. Ground chili pepper: 1 teaspoon
    3. Cayenne pepper: 1.5 teaspoon
    4. Tomatoes: 300 g
    5. Tomato puree: 100 g
    6. Sugar: 1 teaspoon
    7. Salt:  to taste
    8. Ground black pepper:  to taste

  • 9

    Cut the cooked chicken into large pieces. Add it to the pot with sauce, pour in the cream, and add grated almonds, mixing well.
    Required ingredients:
    1. Chicken fillet: 1.2 kg
    2. Cream: 250 ml
    3. Grated almonds: 1 tablespoon

  • 10

    Serve with a slice of lime, sprinkled with chopped cilantro.
    Required ingredients:
    1. Coriander:  to taste
    2. Lime:  to taste