In today’s post, I’ll show you a simple & quick recipe for a delicious Chicken Tikka Masala, probably the most famous curry dish in Indian restaurants.
The curry consists of grilled marinated chicken pieces in a spicy sauce made from various spices, tomatoes and coconut milk. Have fun cooking!
Cooked/Baked today: Chicken Tikka Masala
Difficulty: Easy – Medium
Preparation Time: 1 day & 30 minutes (incl. marinating time)
Category: Main Dishes, Recipes with Chicken, Meat Dishes, Curry Recipes, Indian Cuisine
Our Recipe rating:
Chicken Tikka Masala
Ingredients for 4 servings:
- 4 chicken breast fillets
- 1 can coconut milk
- 1 can chopped tomatoes
- 150 grams yogurt
- 2 onions
- 2 cloves garlic
- 1 small piece ginger
- A handful cashew nuts
- A heaping teaspoon sweet paprika powder
- A teaspoon each of spicy paprika powder, ground coriander, cumin, turmeric & fennel seeds
- ½ teaspoon each of cloves powder, cinnamon & nutmeg
- Salt, pepper & chili powder to taste
- Oil for frying
- Cilantro for garnishing
Required kitchen gadgets, helper & preparations:
- Small bowl for yogurt marinade
- Bowl for marinating
- Cling film
- Tall container for coconut milk
- Blender
- Grater
- Large pan or pot for chicken tikka masala
Instructions:
…preparations for chicken:
For the yogurt marinade mix 150 grams yogurt, 1 heaping teaspoon sweet paprika, 1 teaspoon each of spicy paprika powder, cumin, ground coriander, turmeric & fennel seeds & ½ teaspoon each of cloves powder, cinnamon & nutmeg in a small bowl.
Marinating Chicken
Cut the chicken breast fillets into bite-sized cubes and place in a suitable bowl. Add the yogurt marinade to the chicken and mix together until all pieces of chicken are covered with marinade, then cover with cling film and allow to marinate in the fridge for at least 2 hours (preferably overnight).
…for chicken tikka masala:
Place 1 handful of cashews and 1 can of coconut milk in a tall container and puree with a blender for 1 to 2 minutes, then set aside. Peel off 2 onions & dice roughly. Peel ginger & grate finely. Peel garlic & also grate finely.
Heat up a large pan adding a dash of oil and sauté the marinated chicken over medium heat for 3 – 4 minutes until toasted aromas have settled on the bottom of the pan, then lift the meat out and set it aside.
Next, add the onions & 150 milliliters of water to the pan, mix well & keep on mixing until the toasted aromas have dissolved from the bottom of the pan. When done, add the garlic, ginger and 1 can of chopped tomatoes, mix well, bring to a boil & allow to simmer gently over low heat for 5 – 6 minutes with the lid closed.
Cooking Chicken Tikka Masala
After about 5 minutes, put the meat back into the pan, add the cashew coconut milk, stir well & then allow to simmer until the curry has reached a creamy consistency. Finally, season with a good pinch of salt, pepper & chilli powder and serve.
Dish up the chicken tikka masala on deep plates, garnish with finely chopped cilantro & serve along with rice or naan bread. Have fun cooking!
Video Tutorial:
Watch the video tutorial to see the recipe and the preparation method precisely (German Audio only, English Subtitles available):
Hab das Gericht nachgekocht – auch wenn ich die Portionen von vier auf acht aufstocken musste. Hat aber gut hingehauen und allen hat es geschmeckt. Das Fleisch sollte aber keines vom Discounter sein. Ich hatte erstens das Problem, dass ich nur kleine Innen-Filets gefunden habe und zweitens, dass das Fleisch beim anbraten direkt mitgekocht wurde, da es so wasserhaltig war. Alles in allem war es aber sehr lecker.
Hallo!
Vielen Dank für deinen Kommentar! Ja die Portionsgrößen sind immer nur Richtwerte, jeder Mensch hat seine eigene Vorstellung von einer angemessenen Größe 😉
Fleisch aus dem Discounter würde ich auch nicht empfehlen, bei mir kommt hautsächlich Fleisch aus artgerechter Tierhaltung auf den Tisch.
Beste Grüße