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CHICKEN TIKKA MASALA
CHICKEN TIKKA MASALA
7

CHICKEN TIKKA MASALA

Video instructions

Preparation

Step 1/3


  • 400 g plain yoghurt (unflavoured)
  • 50 g garlic
  • 50 g ginger root
  • 2 tbsp. turmeric
  • salt
  • pepper
  • 1 kg chicken thighs (skinned and deboned)

Peel and chop garlic cloves and ginger root. Using one-third of garlic and ginger root, mix yoghurt, turmeric, 2 tsp. salt and 1 tsp. pepper to make a marinade. Cut chicken into bite-sized pieces. Place in marinade and soak for 30 minutes at least (or overnight in the refrigerator).

Step 2/3


  • 2 tbsp. oil
  • 3 tbsp. butter
  • 2 tsp. red pepper flakes
  • 4 tsp. tomato paste
  • 2 tsp. garam masala
  • 4 tsp. paprika (powdered)
  • 600 g tomato (in chunks)

Add oil and butter to the pan in the AutoCook and set program to stew, select medium and press Start for Phase 1. Add remaining garlic and ginger mixture and red pepper flakes and sauté for approx. three minutes. Add tomato paste and heat for approx. three minutes. Now add garam masala and paprika and heat for another minute or so. Add tomato chunks, a generous pinch of salt and 400 ml water. Heat until an audible signal sounds.

Step 3/3


  • 200 g whipping cream
  • ½ bunch cilantro

Add chicken and whipping cream to sauce and close lid. For the AutoCook Pro, reduce amount of water to 200 ml for pressure cooking. Seal lid with pressure lock knob. Press Start for Phase 2. When the AutoCook sounds an audible signal, open lid. Serve chicken tikka masala with cilantro leaves.

Information

4 portions

A friendly butcher will also prepare the chicken thighs by skinning and deboning them for you. However, it is not difficult to skin the chicken yourself. It makes little difference if the bone remains in the thigh. The main thing is that the pieces are cut in half. Naan bread or rice make for excellent side dishes.


Level


Caloric value per serving/piece

730kcal (3056 kJ)


Protein per serving/piece

60g


Carbohydrate per serving/piece

18g


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