Chicken Tikka Masala

Ingredients

• 1 kg Chicken (breast or boneless thigh tops) (cut into large pieces)
• 150 g Plain yogurt (full-fat, unsweetened)
• ½ lemon Lemon juice (fresh, squeezed)
• 200 ml Sunflower oil (for the marinade and cooking)
• 1 c. à soupe Fresh grated ginger (about 15 g)
• 4 gousses Garlic (pressed)
• 2 c. à soupe Garam masala powder
• 3 c. à soupe Coriander powder
• 2 c. à café Turmeric powder
• 1 c. à café Cumin powder
• ¼ c. à café Ground pepper
• 3 c. à soupe Sweet paprika powder
• 2 c. à café Salt
• 1 kg Canned tomatoes (purée or diced) (tomato juice)
• 100 ml Water
• 20 cl Whole cream (at room temperature)
• 10 g Fresh coriander (chopped)

Instructions

1. Prepare the chicken marinade

   Cut the chicken into large pieces, place them in a large bowl. Add the yogurt, lemon juice, 2 tbsp sunflower oil, grated ginger, pressed garlic, 1 tsp garam masala, 1 tsp coriander powder, 1 tsp turmeric, 1 tsp cumin, ¼ tsp pepper, 1 tbsp sweet paprika, 1 tsp salt. Mix thoroughly, cover with plastic wrap and refrigerate overnight.

   Time: PT15M

2. Measure the spices for the sauce

   Prepare the following spices in a small bowl: 1 tbsp garam masala, 1 tsp turmeric, 2 tbsp coriander powder, 2 tbsp sweet paprika.

   Time: PT5M

3. Prepare the aromatics

   Finely slice 2 onions, press 4 garlic cloves, grate the remaining ginger (1 tbsp), chop 10 g fresh coriander into pieces.

   Time: PT5M

4. Sear the chicken in two batches

   Heat 125 ml sunflower oil in a large skillet over medium heat. Add half of the marinated chicken, sear 3 min on one side, flip and sear 3 min on the other side. Remove and set aside. Repeat with the other half.

   Time: PT15M

   Temperature: Medium

5. Sauté the onions

   In the same skillet, add the sliced onions with a little remaining oil, sprinkle 1 tsp salt and cook over high heat for 4 min, stirring occasionally.

   Time: PT5M

   Temperature: High

6. Add ginger and garlic

   Reduce heat to medium, stir in grated ginger and pressed garlic, cook 2 min while stirring.

   Time: PT3M

   Temperature: Medium

7. Cook the tomatoes

   Pour in the canned tomato juice, bring to a boil and simmer 7 min, stirring occasionally until the sauce forms bubbles that burst.

   Time: PT7M

   Temperature: Medium

8. Incorporate the spices

   Add the prepared spice blend (garam masala, turmeric, coriander, sweet paprika) and cook 8 min, stirring regularly until the sauce reduces slightly and oil appears on the surface.

   Time: PT8M

   Temperature: Medium

9. Reintegrate the chicken

   Return the sautéed chicken pieces to the skillet with the remaining sauce from the marinade, mix 2 min to reheat the chicken.

   Time: PT2M

   Temperature: Medium

10. Add additional tomato juice and water

    Pour the remaining tomato juice (if needed) then 100 ml water, stir briefly and simmer 5 min.

    Time: PT5M

    Temperature: Medium

11. Stir in the cream

    Pour 20 cl whole cream, reduce heat to low and cook 5 min, stirring occasionally until the sauce is creamy.

    Time: PT5M

    Temperature: Low

12. Finish and serve

    Add the chopped fresh coriander, stir briefly, turn off the heat and serve immediately with basmati rice.

    Time: PT2M

Nutrition Facts

Calories

620

Protein

35 g

Carbohydrates

12 g

Fat

45 g

Fiber

3 g