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🍽️ Chicken Tikka Masala with Basmati Rice

510 kcal · 30 min · 4 servings

Ingredients

• 3 garlic cloves
• 1 piece ginger (20 g)
• 2 red chili peppers
• 4 chicken breast fillets (125 g each; with skin)
• 2 tbsp ghee (30 g)
• 1 tsp ground mustard seeds
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tbsp garam masala
• 200 g yogurt (3.5% fat)
• 1 red onion
• 1 bunch coriander (20 g)
• 1 lime
• 1 tbsp tomato paste (15 g)
• 200 g crushed tomatoes (can)
• 100 g whipping cream
• salt
• 250 g ORYZA (Himalayan Basmati Rice)
• pepper

Instructions

1. 1. Peel the garlic cloves and the ginger root. Chop both very finely.
2. 2. Wash the chili peppers. Cut them in half lengthwise and remove the seeds. Finely chop the peppers.
3. 3. Rinse the chicken breast fillets under cold water. Pat them dry. Cut the meat into cubes.
4. 4. Heat one tablespoon of ghee in a pan.
5. 5. Sauté the chopped garlic, ginger, and chili in it over medium heat for 3 to 4 minutes.
6. 6. Add the spices. Stir and roast the spices for 2 to 3 minutes.
7. 7. Place the spice mixture in a bowl.
8. 8. Stir the yogurt into the spice mixture until a smooth paste forms.
9. 9. Mix the chicken cubes with the yogurt marinade.
10. 10. Let the meat marinate for 20 to 30 minutes.
11. 11. Peel the onion while the meat is marinating.
12. 12. Halve the onion and cut it into thin strips.
13. 13. Wash the fresh coriander.
14. 14. Pat the coriander dry.
15. 15. Pick the coriander leaves off the stems.
16. 16. Finely chop the coriander leaves.
17. 17. Halve the lime.
18. 18. Squeeze the juice from the lime.
19. 19. Remove the chicken cubes from the marinade.
20. 20. Pat the cubes lightly dry.
21. 21. Catch the remaining marinade in a separate bowl.
22. 22. Set the marinade aside.
23. 23. Heat the remaining ghee in the pan.
24. 24. Sear the chicken cubes in it over medium to high heat.
25. 25. Brown the meat all over for about 4 to 5 minutes.
26. 26. Add the sliced onions to the pan.
27. 27. Sauté the onions over medium heat for 2 to 3 minutes.
28. 28. Stir the tomato paste into the pan.
29. 29. Roast the tomato paste for 2 to 3 minutes.
30. 30. Add the tomatoes to the pan.
31. 31. Add the cream to the pan.
32. 32. Let the sauce simmer over low to medium heat for 10 minutes.
33. 33. Bring 1 liter of water in a pot to a boil.
34. 34. Add just under one teaspoon of salt to the boiling water.
35. 35. Add the basmati rice to the salted water.
36. 36. Stir the rice once.
37. 37. Cook the rice in the covered pot over the lowest heat.
38. 38. Simmer the rice gently for 10 to 12 minutes.
39. 39. Add half of the chopped coriander leaves to the chicken.
40. 40. Add the lime juice to the chicken.
41. 41. Add the reserved marinade to the chicken.
42. 42. Let the chicken simmer for another 5 minutes.
43. 43. Season the dish with salt and pepper.
44. 44. Drain the cooked basmati rice over a sieve.
45. 45. Let the rice drip well in the sieve.
46. 46. Return the rice to the pot.
47. 47. Let the rice rest on the warm stove for about 3 minutes.
48. 48. Divide the chicken tikka masala among 4 plates.
49. 49. Sprinkle the dish with the remaining coriander leaves.
50. 50. Serve the chicken tikka masala with the basmati rice.

Nutrition per serving

• kcal: 510
• Protein: 39 g · Fett/Fat: 14 g · Carbs: 56 g