Chicken Tikka Masala

Ingredients

• 600 g chicken breast fillets (4 fillets)
• Salt
• Pepper
• 1 organic lemon (juice)
• 5 g fresh ginger
• 2 Garlic cloves
• 2 stems coriander
• 500 g yogurt cream
• 2 tsp sweet paprika powder
• 0.5 tsp cumin powder
• 0.5 tsp chili powder
• 0.5 tsp turmeric powder
• 200 g diced tomatoes (canned)

Instructions

1. 1.

   Rinse the chicken, pat dry, cut into cubes and place in a shallow dish. Sprinkle with salt and pepper. Halve the lemon, squeeze out the juice and add it to the dish.

2. 2.

   Peel and finely chop ginger and garlic. Wash coriander, shake dry and chop. Mix with yogurt, paprika, cumin, chili, and turmeric. Spread over the chicken pieces and let marinate in the refrigerator for at least 30 minutes (best overnight).

3. 3.

   Remove the chicken cubes from the marinade, place them in a baking dish and bake in a preheated oven at 180 °C (fan 160 °C; gas: level 2–3) for about 20 minutes. Meanwhile, simmer the marinade with diced tomatoes in a pot until slightly thickened. Stir in the chicken and season to taste.

4. 4.

   Serve Chicken Tikka Masala with chutney, flatbread, and rice as desired.