Chicken tikka masala
Yoghurt-marinated chicken in a creamy, mild tomato sauce with garam masala, ginger and garlic, served with basmati rice and naan. Butter chicken is made in almost the same way, with more butter and cream.
- 53 minTime
- 28 minHands-on
- 4Portions
- ≈ 42 krper portion
- 790kcal per portion
Ingredients for 4 portions
- 600 gChicken breast, in bite-sized pieces
- 1 dlGreek yoghurt
- 1 tbspGaram masala
- to tasteSalt
- 1Yellow onion, chopped
- 3 clovesGarlic, finely chopped
- 1 tbspGinger, grated
- 2 tbspRapeseed oil
- 1 tspCumin, ground
- 1 tspPaprika
- 3 mlTurmeric
- 3 mlChili flakes
- 1 tbspTomato paste
- 400 gCrushed tomatoes
- 2 dlCooking cream
On the side
- 3 dlRice, basmati
- 2Plain naans
Method
- Cut the chicken into bite-sized pieces and mix with the yoghurt, half the garam masala and a little salt.
- Leave the chicken to marinate in the fridge for at least 30 minutes.
- Chop the onion, finely chop the garlic and grate the ginger.
- Fry the onion in half the oil in a large pan until soft, about 5 minutes. Add the garlic, ginger, the rest of the garam masala, the cumin, paprika, turmeric and chilli and fry, stirring, for 1 minute.
- Stir in the tomato purée and crushed tomatoes and simmer the sauce, covered, over a low heat for 15 minutes.
- Cook the rice according to the packet instructions.
- Heat the rest of the oil in a frying pan and fry the chicken over a high heat until browned, about 5 minutes.
- Add the chicken to the sauce and pour in the cream. Simmer for 10 minutes, until the chicken is cooked through. Season with salt.
- Warm the naans in the oven or in a dry frying pan and cut them in half.
- Serve the tikka masala with the rice and naan.
The cost is estimated from Swedish grocery prices.
