This tenderizes the chicken and adds flavor. Chicken tikka masala is composed of chicken tikka, boneless chunks of chicken marinated in spices and yogurt that are roasted in an oven, served in a creamy curry sauce. And the chicken is perfectly tender with the creamiest, most flavor-packed sauce ever!

Zutaten von Tikka Masala

400 Gramm of Hähnchenbrustfilet.
110 ml of Wasser.
3 EL of Naturjoghurt.
1 Pck of Tikka Massala Paste.
1 EL of Naturjoghurt zum Topping.
150 Gramm of Reis.
1 EL of Öl.

Schritt für Schritt Tikka Masala

Hähnchenbrustfilet abwaschen und in mundgerechte Stücke schneiden..
In einer Schüssel das Fleisch und die Paste mit 3 EL Naturjoghurt vermengen und 15 Minuten ziehen lassen..
In einer Pfanne etwas Öl erhitzen und das Fleisch dazugeben und 3 Minuten unter ständigem Wenden anbraten..
Das Wasser dazugeben und unterrühren und 15 Minuten garen lassen..
Reis aufkochen und dazu servieren..
Beim Servieren 1 EL Naturjoghurt auf das Fleisch geben und genießen. 😊.

Unless you want a super-hot dish, I recommend cutting back on the ground red pepper in the marinade. Slice the chicken into bite-sized chunks. Combine the cubed chicken with the yogurt, lemon juice, garlic, ginger, salt, cumin, garam masala, and paprika and stir until well-coated. Line a high-sided baking pan or roasting tray with parchment paper. There are various tales about the origins of Chicken Tikka Masala, and most are along the lines of the following: That a British aristocrat was served Chicken Tikka (chicken on skewers chargrilled in a tandoor) and sent it back to the kitchen, complaining it was dry.

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