Chicken Tikka Masala Rezept Deutsch Emilia Style
I love a good curry night, and this chicken tikka masala rezept deutsch hits that sweet spot where warm spice meets creamy comfort. We char tender chicken, stir a bright tomato base, and finish with a soft swirl of cream. The kitchen smells bold, like toasted spice and garlic, and it feels like home. We built this with balance in mind. Masala Rezepte inspire the spice mix, and our take leans fresh. From juicy bites to a silky sauce, every spoon gives depth without heavy heat. Chicken Rezepte guide the protein, Chicken Curry Rezepte shape the method, and the finish stays clean. You get weeknight ease with weekend flavor. I keep options open, since dinner plans change. Leftover pieces slide into Chicken Burger Rezepte, wraps land under Chicken Wrap Rezepte, and the extra breast gives quick Chicken Breast Dinner Ideas. Cook once, smile twice. Grab a pan, set out the spices, and let us cook with calm hands and happy hearts.
Zutaten für : 4 servings
Zutaten
For the Marinade
- 700 g chicken breast cut in chunks
- 200 g plain yogurt
- 2 tbsp lemon juice
- 3 cloves garlic grated
- 1 tbsp fresh ginger grated
- 2 tsp ground cumin
- 2 tsp ground coriander
- 2 tsp garam masala
- 1 tsp paprika sweet
- 1 tsp salt
For the Sauce
- 2 tbsp neutral oil
- 1 large onion finely chopped
- 2 cloves garlic minced
- 1 tbsp fresh ginger grated
- 2 tsp ground cumin
- 2 tsp garam masala
- 1 tsp ground turmeric
- 1 tsp paprika sweet
- 400 g tomato passata
- 150 ml water
- 150 ml cream
- 1 tsp sugar
- 1 tsp salt or to taste
To Serve
- Fresh cilantro chopped
- Steamed basmati rice
- Warm naan
Anleitung
Marinate
- Whisk yogurt, lemon juice, garlic, ginger, cumin, coriander, garam masala, paprika, and salt in a bowl.
- Add chicken and coat well, then cover and chill for 30 minutes or up to overnight.
Cook the Chicken
- Heat a grill pan or skillet on medium high.
- Sear chicken in batches until lightly charred and just cooked through, then set aside.
Make the Sauce
- Warm oil in a deep pan on medium heat, add onion, and cook until soft and golden.
- Stir in garlic and ginger and cook one minute.
- Add cumin, garam masala, turmeric, and paprika and toast for thirty seconds.
- Pour in tomato passata and water, bring to a gentle simmer, and cook for ten minutes.
- Stir in cream and sugar and simmer until the sauce looks glossy.
Finish
- Return chicken with any juices to the pan and simmer for three to five minutes.
- Taste and add salt if needed.
- Scatter cilantro and serve with rice and naan.