Lemon chicken tikka masala
This tikka masala is super satisfying and so easy to make—it's comfort food at its finest. Give it a whirl and curl up on the couch with your favorite TV show.
Ingredients
- 2chicken breasts
- 2 clovesgarlic
- 25 gginger
- ½lemon
- 5 ggaram masala
- 150 gyogurt
- ¾ tbspsalt
- 2tomatoes
- 1onion
- 20 gcilantro
- 1chili
- 1 tbspvegetable oil
- 150 gbasmati rice
- 250 mlwater
- 200 gheavy cream
- 1chicken stock powder, e.g. maggi granulated chicken flavor bouillon
Directions
- 1
Preheat oven to 200°C/390°F. Peel and finely dice garlic. Grate ginger. Zest and juice lemon. Wash chicken breasts, pat dry, and cut into bite-sized pieces.
- 2
In a large mixing bowl, mix together chicken, yogurt, ginger, half of the garlic, half of the garam masala, lemon juice and zest, and some salt.
- 3
Cut tomatoes into small dices. Peel and finely dice onion. Pluck cilantro leaves from stem and finely dice stem.
- 4
In a large saucepan, sauté onion, remainder of garlic, chopped chili, and cilantro stems in vegetable oil over high heat for approx. 1 min. Then, add diced tomato, remainder of garam masala, and continue to cook for another 3 min.
- 5
Transfer marinated chicken to a parchment-lined baking sheet and bake in preheated oven 180°C/390°F for approx. 15 min. until golden brown.
- 6
In a separate large saucepan, add rice, water, and salt. Bring to a boil, cover, reduce heat to low, and cook for approx. 12 – 14 min. until rice is tender and has absorbed all the liquid.
- 7
Add cream and bouillon to first pan, bring to a boil for approx. 1 – 2 min., reduce heat, and continue to cook for another 10 min.
- 8
Add baked chicken to pan and stir well to incorporate. Transfer rice to a serving plate, ladle lemon chicken tikka masala on top, and garnish with cilantro leaves.
- 9
Kochhaus wishes you happy cooking!