Indian Chicken Tikka Masala

Easy to make Chicken Tikka Masala!

  • 5 garlic cloves
  • 1 piece ginger
  • 2 red chilli peppers
  • 1 tbsp mustard seeds
  • 1 tbsp paprika powder
  • 2 teaspoon cumin
  • 2 teaspoon coriander
  • 2 tbsp garam masala
  • 150 g natural yogurt
  • 4 pieces Turkey breasts (chopped)
  • 1 tbsp butter
  • 2 onions (chopped)
  • 2 tbsp tomato paste
  • 1 a few cashew nuts
  • sea salt
  • olive oil
  • 100 ml double cream
  • fresh coriander (handful)
  • lime juice
  1. Place the garlic and ginger in a basin and grate them with the finest attachment of the cheese grater. Mix the garlic and ginger with the chopped chiles as coarsely as possible. In a pan, heat a small amount of olive oil and add the mustard seeds. Add the cumin, paprika powder, ground coriander, and 2 tbsp Garam Masala to the garlic-ginger mixture as soon as they start to burst. Half of the mixture is mixed with the yoghurt, then placed in a bowl with the turkey pieces, stirred, and marinated for about 30 minutes.

  2. Melt the butter, add the onions and the other half of the spice mixture, and cook for about 15 minutes, stirring occasionally – it should smell good! Combine the tomato paste, ground nuts, half a liter of water, and half a teaspoon of salt in a large mixing bowl. Stir thoroughly and put aside for a few minutes until the sauce has reduced and thickened somewhat.

  3. Fry the turkey chunks that have been marinated in a heated pan.

  4. Add the Crème Double and the second tbsp Garam Masala to the sauce and heat it up. Turn off the stove as soon as it begins to boil and add the fried turkey pieces. Season to taste and serve with lime juice and chopped coriander. It goes great with basmati rice.

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Main Course
chicken, tikka masala


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