Tikka masala is the most consumed curry in the UK and one of the most popular in the world. Its creamy tomato sauce with mild spices makes it accessible to all palates. The key is to marinate the chicken in spiced yogurt before grilling.
Indian
Pollo tikka masala con arroz basmati
Chicken tikka masala with tomato sauce, cream and Indian spices. The most famous curry in the world, soft, aromatic and comforting.
- Indian
- Main course
- High protein
- Low sugar
- medium
- lactosa
20 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 420 kcal
- Protein 38 g
- Fiber 3 g
- Carbohydrates 32 g
- Fat 16 g
- Sodium 580 mg
Story behind the dish
Preparation
Chicken tikka masala with basmati rice is an Indian preparation with medium difficulty. Reserve about 55 minutes in total (20 for mise en place and preparation, 35 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 600 g diced chicken breast.
- Have ready: For the marinade: 200 g yogurt, 2 teaspoons garam masala, 1 teaspoon turmeric, chopped ginger and garlic, salt.
- Have ready: For the sauce: 1 onion, 3 tomatoes, 200 ml cooking cream, 1 teaspoon garam masala, paprika, coriander.
- Have ready: 3 tablespoons sunflower oil.
- Have ready: Cilantro and basmati rice to serve.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
-
Marinate the chicken in the spiced yogurt for at least 2 hours (overnight is best)
Marinate the chicken in the spiced yogurt for at least 2 hours (preferably overnight). Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Brown the marinated chicken in a pan with a little oil 5 min
Brown the marinated chicken in a pan with a little oil for 5 min. Booking. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
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Sauté the onion for 10 minutes; add the spices and tomato
Sauté the onion for 10 minutes; add the spices and tomato. Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat.
Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat.
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Cook sauce 15 min; mash until smooth
Cook sauce 15 min; blend until smooth. Go slowly and confirm texture, aroma and color before moving to the next step. Watch the exact point indicated; An extra minute can alter the result.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Add cream and chicken; kitchen 10 min
Add cream and chicken; cook 10 min. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Adjust salt; served with basmati rice and fresh cilantro
Adjust salt; Serve with basmati rice and fresh cilantro. Serve on a preheated plate or platter if the dish must maintain temperature.
Serve on a preheated plate or platter if the dish must maintain temperature.
Chef's tips
- Marinate with enough time in advance for the marinade to penetrate, but not too much if it contains lemon or vinegar.
- Don't overcrowd the pan: the oil should be hot but not smoking.
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