60 min
Type of dish: Rices, Birds
Cuisine type: Asian cuisine
Temperature: Hot
Seasonal period: All year
Traces of celery
Traces of celery
Traces of gluten
Traces of gluten
Traces of mustard
Traces of mustard
Traces of sesame
Traces of sesame
Ingredients for 5 portions
Ingredients for portions/units
Chicken breast 0.75 kg
Lemon 0.25 kg
Bifidus plain yoghurt 1.0 ud
Ginger 25.0 g
Garlic, bulb 2.5 ud
0.003 kg
Clove 1.0 g
Cumin 1.0 g
Ground black pepper 0.5 g
Chilli pepper 1.5 g
Butter 0.075 kg
Onion 0.25 kg
Garlic, bulb 2.5 ud
1.0 g
Tomato sauce 0.5 l
Coconut milk 125.0 ml
Ground almond 0.05 kg
Coriander 25.0 g
Onion 0.167 kg
Garlic, bulb 0.267 ud
Green pepper 0.1 kg
Diced tomato 0.667 kg
Table salt 0.233 g
Sugar 0.0 kg

For the chicken marinade:

  • Using a mortar or a blender, grind the garlic without germ, the peeled ginger, lemon juice and yoghurt.
  • In a frying pan, lightly toast the cumin, cloves and garam masala at a medium heat. Wrap in aluminium foil to prevent them from burning.
  • Add the toasted spices and the sweet and spicy paprika to the mixture, that way you will obtain the marinade. Cut the boned and peeled chicken into 5 cm strips, add salt and pepper and then cover with the marinade.
  • Keep in the refrigerator for a day.

For the Tikka Masala sauce:

  • Sauté the garlic with butter, then add the red pepper and lastly the onion. Season while sautéeing.
  • Add the turmeric, ground coriander and half of the fresh coriander stems chopped into brunoise. Sauté at a medium heat.
  • Add the tomato sauce and turn up the heat.
  • Add the ground almonds, the coconut milk and the fresh coriander leaves (whole or chopped into brunoise).
  • Adjust to taste, spiciness and thickness.

For the garnish:


  • Skewer the marinated chicken and then cook on the griddle or grill.
  • Briefly heat the roasted chicken pieces in the Tikka Masala sauce.
  • Place the rice on the plate forming a crown shape and then place the chicken with the sauce in the middle.
  • Decorate with coriander leaves.
Nutritional information (1 portion)
Fiber 8.42 g
Saturates 13.64 g
Monounsaturated fatty acids 8.17 g
Polyunsaturated fatty acids 3.9 g
Cholesterol 138.03 mg
Calcium 311.41 mg
Iron 6.86 mg
Zinc 1.85 mg
Vitamin A 375.76 ug
Vitamin C 98.29 g
Folic acid 201.92 ug
Salt (Sodium) 530.61 mg
Sugars 17.36 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.