Chicken tikka masala is served in almost every Indian restaurant in Europe or North America. This is strictly no Indian dish at all. We show you a recipe that you can use to cook chicken tikka masala at home.
Chicken Tikka Masala, a typical Indian dish. Many Germans think so. After all, the specialty of almost every menu is Indian restaurants. No one knows exactly where the dish comes from, but there are many stories about it.
The most convincing legend tells that chicken tikka masala was invented in the 1970s by a Bangladeshi chef who was then living in Glasgow, Scotland. To satisfy a customer who complained that his meat was too dry without sauce, he reportedly added a mild tomato sauce to a dish called chicken tikka. The starter, chicken tikka, is actually yogurt, curry and marinated chicken pieces, served kabab style.
Chicken Tikka Masala should actually be a British dish. It is often used as a symbol of modern multicultural Britain. If you want to conjure up some British or rather Indian cuisine at home, you should bring enough time with you. For our recipe for Chicken Tikka Masala is not one that goes fast. But we promise that the effort is worth it!
Interesting too: Recipe for delicious Tom Kha Gai from Thailand
Chicken tikka masala recipe
Ingredients for 4 people)
- 400 grams of chicken breast fillets
- 250 grams of yogurt
- 2 cloves garlic
- 40 grams of ginger
- 3 tablespoons olive oil
- 6 teaspoons paprika powder
- 2 teaspoons ground coriander
- 2 tsp garam masala
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 20 grams of coriander
- 4 onions
- 1 chili
- 3 cardamom capsules
- Esk teaspoon black mustard seeds
- 1 teaspoon cumin
- 1 tablespoon cinnamon
- 5 cloves
- 2 bay leaves
- 400 grams of diced tomatoes
- 200 milliliters of cream
- ½ lemon
- Crush the peppers, ground coriander, garam masala, cumin and turmeric in a mortar or mixer. Dice ginger and garlic and mix with spices and yogurt. Pour over the shredded chicken breast fillet, mix well and refrigerate for 8 to 12 hours.
- Chop onion, garlic and chili.
- Spread the marinated chicken on a plate and bake at 200 degrees for 12 minutes.
- Pick coriander and chop the stems.
- Heat a lot of oil and briefly roast the mustard seeds and cumin. Then add bay leaves, cloves and cinnamon and fry for 10 seconds. Then fry the onion until golden brown. Add garlic, ginger, chili and coriander leaves and fry for a short while until it becomes translucent.
- Chop the paprika powder, ground coriander, cumin and turmeric and then fry them. Lower the heat and add the chopped tomatoes. Let it all simmer for another 15 to 20 minutes, stirring occasionally.
- Add some water and remove bay leaves and cardamom skis. Mix in a blender to a smooth batter. Then put the pasta back in the pan, add the cream and simmer again.
- Taste with garam masala, salt, sugar and lemon juice. Remove the chicken from the oven and mix in. Garnish with coriander leaves and serve with basmati rice.