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Chicken Tikka Masala in einer tiefen Schüssel mit Basmati-Reis und frischem Koriander, daneben ein schlankes Weißweinglas mit Gewürztraminer Seifried aus Nelson, Neuseeland, leicht beschlagen.

Chicken Tikka Masala with Naan & Basmati Rice

Tender chicken marinated in yogurt, braised in a velvety, spicy tomato-cream sauce, served with freshly baked naan and fluffy basmati rice. Paired with a Gewürztraminer from New Zealand, it makes for an evening full of flavors.
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Prep Time 20 minutes
Cook Time 35 minutes
Curing time 2 hours
Total Time 2 hours 55 minutes
Course Asian cuisine, Curry
Servings 2 people
Calories 780 kcal

Equipment

  • 1 Große Pfanne oder weiter Topf
  • 1 Rührschüssel für Marinade
  • 1 Backofen oder Grillpfanne für das Hühnchen
  • 1 Kochtopf für Basmati
  • 1 Stabmixer oder Mixer
  • 1 Schneidebrett und Messer
  • 1 Backblech mit Backpapier
  • 1 Holzlöffel

Ingredients
  

FOR THE MARINATED CHICKEN:

  • 500 g chicken breast fillet cut into bite-sized pieces
  • 150 g Vollmilchjoghurt
  • 2 Tablespoon of lemon juice
  • 2 teaspoon of garam masala
  • 1 teaspoon of turmeric
  • 1 teaspoon of paprika smoked
  • 1 teaspoon of cumin ground
  • 1 teaspoon of cilantro ground
  • 1 teaspoon of fresh ginger grated
  • 2 garlic cloves grated
  • Salt

FOR THE MASALA SAUCE:

  • 1 large onion fein gewürfelt
  • 3 garlic cloves finely chopped
  • 1 tablespoon of fresh ginger grated
  • 400 g Tomatoes chopped (canned)
  • 150 ml cream
  • 2 1 tablespoon of tomato paste
  • 2 tablespoon of butter or ghee
  • 1 TL Garam Masala
  • 1 TL Kreuzkümmel
  • 1 TL Koriander gemahlen
  • 1 teaspoon of paprika
  • ½ TL Chilipulver to taste
  • Salt and sugar to taste
  • Fresh coriander to garnish

FOR THE BASMATI:

  • 200 g Basmati rice
  • 400 ml Wasser
  • 1 teaspoon of salt
  • 1 cardamom pod
  • ½ tbsp butter

FOR THE NAAN (SIMPLE VERSION):

  • 250 g Type 550 wheat flour
  • 150 g Yogurt
  • 1 tsp baking powder
  • ½ teaspoon of salt
  • 1 tablespoon of oil
  • Butter and garlic for brushing

Instructions
 

PREPARATION:

  • For the marinade, mix together the yogurt, lemon juice, all the spices, ginger, and garlic.
  • Place the chicken in the marinade, mix well, cover, and let it marinate in the refrigerator for at least 2 hours (preferably overnight).
  • To make the naan dough, knead the flour, yogurt, baking powder, salt, and oil into a soft dough, then let it rest for 30 minutes.

COOKING STEPS:

  • Preheat the oven to 220 °C on the broil setting.
  • Das marinierte Hühnchen auf einem mit Backpapier belegten Blech verteilen und 10–12 Minuten grillen, bis es leicht gebräunt und durchgegart ist. Beiseitestellen.
  • For the sauce, melt the butter in a pan and sauté the onions over medium heat for 8–10 minutes until golden brown.
  • Add the garlic and ginger and sauté for 2 minutes.
  • Stir in all the spices and sauté for 1 minute, until they release their aroma.
  • Stir in the tomato paste, then add the chopped tomatoes and let simmer for 10 minutes.
  • Puree the sauce until smooth using an immersion blender, then stir in the cream and let it simmer gently for another 5 minutes.
  • Add the grilled chicken to the sauce and let it sit for 5 minutes.
  • Season with salt and a pinch of sugar.
  • For the basmati rice, rinse it, bring it to a boil with water, salt, cardamom, and butter, reduce the heat to low, cover, and let it sit for 12 minutes.
  • For the naan, divide the dough into 4 portions, roll them out thinly, and cook in a dry, very hot skillet for 2 minutes per side until bubbles form.
  • Brush with melted garlic butter.

SERVE:

  • Serve the basmati rice in deep plates or bowls.
  • Spoon the chicken tikka masala generously over or next to it.
  • Sprinkle with fresh cilantro.
  • Serve the warm naan separately in a cloth or basket.

SIDE DISHES:

  • Mango Chutney
  • Raita (yogurt with cucumber and mint)
  • Pickled red onions

Nutrition

Calories: 780kcalCarbohydrates: 54gProtein: 72gFat: 28g
Keyword Bake your own naan, Basmati rice, Chicken Tikka Masala, Gewürztraminer Curry, Indian curry, Tikka Masala Recipe, Wine from New Zealand, Wine pairings for Indian cuisine
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