Chicken tikka masala
Time: 30 min. preparation time, 25 min. baking time
Nutrition: Calories ca 276 / Protein 22g / Carbohydr. 10g / Fat 16g
Ingredients (4 servings)
|200 g||yogurt (plain)|
|200 g||crème fraîche|
|1||bell pepper (red)|
|0.5 tsp||coriander seed|
|0.5 tsp||cayenne pepper|
|1 tbsp||ginger garlic paste|
|1 tbsp||garam masala|
|vegetable oil for frying|
baking sheet, oven, hand blender, mortar and pestle, small saucepan, parchment paper, resealable freezer bag, cutting board, knife, small bowl
A semi-dry Chenic Blanc from the Loire region offers the palate an aromatic complexity as diverse as the spices of Indian cuisine. A bouquet of flowers and ripe stone fruits offer a perfect counterweight to the sharpness of the dish.
Finely dice onion and chili. Finely chop mint and cilantro. Cut chicken, tomato, and bell pepper into bite-sized cubes.
cutting board, knife
100 g onion / 1 chili / 0.5 bunch mint / 0.5 bunch cilantro / 2 chicken breasts / 250 g tomato / 1 bell pepper
With a mortar and pestle, finely grind coriander seed, cumin, cayenne pepper, and half of the turmeric.
mortar and pestle
0.5 tsp coriander seed / 1 tsp cumin / 0.5 tsp cayenne pepper / 1 tsp turmeric
In a small bowl, fold spice mixture into yogurt. Place chicken pieces in freezer bag and add spiced yogurt. Mix well and marinate in the refrigerator for at least 30 min. or ideally for a few hours.
resealable freezer bag, small bowl
200 g yogurt
Preheat oven to 180°C/355°F. Transfer marinated chicken to a lined baking sheet and bake in oven for approx. 25 – 30 min.
baking sheet, oven, parchment paper
In a small saucepan, sauté onion in some vegetable oil over medium heat for approx. 5 – 7 min. until golden brown. Add ginger garlic paste as well as diced chili, bell pepper, and tomatoes and continue to sauté for approx. 4 – 5 min. Season with remaining turmeric, garam masala, salt, and pepper and allow to cook for approx. 15 min.
1 tbsp ginger garlic paste / 1 tbsp garam masala / salt / pepper / vegetable oil for frying
Add crème fraîche and water to pan and stir thoroughly to incorporate.
200 g crème fraîche / 150 ml water
Using a hand blender, puree sauce until smooth.
Add cooked chicken to pan and stir well. Season to taste with salt and pepper. Fold in chopped mint and cilantro, reserving some for garnish. Enjoy with naan bread or basmati rice!
salt / pepper