Creamy Chicken Tikka
Casserole
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Cook Time
50 min
Servings
10
Difficulty
Medium
Prep Time
30 Min
Description
Dieses cremige Chicken Tikka Masala ist ein absoluter Genuss! Ich mache es gerne für Geburtstage oder wenn Freunde zu Besuch kommen. Die Kombination aus zartem Hähnchen, aromatischer Tikka Masala Paste und der cremigen Soße ist einfach unwiderstehlich. Das Gericht lässt sich super vorbereiten und portionsweise einfrieren, ideal also für Meal Prep. Mit frischem Koriander bestreut und mit Basmatireis serviert, ist es ein Fest für die Sinne. Ein Hauch von Mango Chutney sorgt für eine fruchtige Note, die perfekt mit den Gewürzen harmoniert. Einfach köstlich!
Ingredients (21 ingredients)
-
4 tbsp vegetable oil
-
25 g butter
-
4 piece onions
-
6 tbsp chicken tikka masala paste
-
2 piece red peppers
-
8 piece boneless, skinless chicken breasts
-
2 can chopped tomatoes
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4 tbsp tomato purée
-
2 tbsp mango chutney
-
150 ml double cream
-
150 ml natural yogurt
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chopped coriander
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5 clove garlic
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1 piece ginger
-
1 piece red chilli
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2 tsp ground cumin
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2 tsp ground coriander
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1 tsp turmeric
-
1 tsp paprika
-
1 tsp garam masala
-
4 piece cardamom pods
Preparation (6 steps)
Onions and Butter Preparation
Add 4 tbsp vegetable oil and 25g butter to the mixing bowl. Then add 4 onions, quartered, and a pinch of salt. Cook for 15 min/120°C/Speed 1.
Adding Tikka Masala Paste and Peppers
Add 6 tbsp chicken tikka masala paste and 2 red peppers, cut into pieces, to the mixing bowl. Cook for 5 min/120°C/Speed 1.
Cooking Chicken
Add 8 boneless, skinless chicken breasts, cut into pieces, to the mixing bowl and stir well to coat in the paste. Cook for 2 min/100°C/Speed 1. Then add 2 x 400g cans chopped tomatoes, 4 tbsp tomato purée and 200ml water. Cook for 15 min/100°C/Speed 1/Linkslauf.
Adding Cream and Yogurt
Add 2-3 tbsp mango chutney, 150ml double cream and 150ml natural yogurt to the mixing bowl. Cook for 5 min/90°C/Speed 1/Linkslauf.
Spice Paste Preparation
Add 5 garlic cloves, 1 large knob of ginger, roughly chopped, 1 red chilli, deseeded and roughly chopped, 2 tsp each ground cumin and coriander, 1 tsp each turmeric, paprika and garam masala, and the seeds from 4 cardamom pods to the mixing bowl. Add a little water or vegetable oil to bring the paste together. Mix for 20 Sec./Speed 8.
Final Steps
Season to taste. Scatter with chopped coriander leaves and serve with basmati rice and naan bread.
Finished cooking? Great! 🎉
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Created by
Charlotte Miller
4
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Allergens
- Milk
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