Good old chicken tikka masala

Full of fragrant spices & fresh herbs

Nutrition per serving

Of an adult's reference intake

Jamie's Dinners

Ingredients

Jamie's Dinners

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In England fährt man auf dieses Curry – »chicken tikka masala« – völlig ab, es ist mit Abstand das beliebteste indische Gericht auf der Insel. Wenn Sie es selbst machen wollen – kein Problem mit diesem Rezept. Das Huhn können Sie auch durch Lamm ersetzen, da das Fleisch getrennt von der Sauce zubereitet wird.
Den Knoblauch und den Ingwer ganz fein reiben und in einer Schüssel mit den so fein wie möglich gehackten Chilis vermischen. Einen guten Schuss Öl in einer Pfanne erhitzen und die Senfkörner darin anrösten, bis sie zu springen beginnen. In die Knoblauch-Ingwer-Mischung geben, und zusammen mit dem Paprikapulver, dem Kreuzkümmel, dem Koriander und 1/2 EL Garam Masala vermischen. Die Hälfte davon in einer zweiten, ausreichend großen Schüssel mit dem Joghurt verrühren, das Fleisch darin wenden und etwa 1/2 Stunde marinieren lassen.

Die Butter in der Pfanne zerlassen, in der die Senfkörner angeröstet wurden, und die Zwiebelscheiben zusammen mit der zweiten Hälfte der Gewürzmischung dazugeben. Etwa 15 Minuten sanft anschwitzen, ohne sie allzu braun werden zu lassen – es müsste jetzt übrigens köstlich duften. Das Tomatenmark, die gemahlenen Nüsse, 1/2 Liter Wasser und 1/2 TL Salz unterrühren und noch ein paar Minuten köcheln lassen. Sobald die Sauce sämig eingekocht ist, die Pfanne vom Herd nehmen und beiseite stellen.

Das marinierte Hühnerfleisch in einer heißen Grillpfanne oder auf dem Grillrost durchbraten – der Grill im Ofen tut's auch, muss aber gut vorgeheizt sein.

Die Sauce wieder erhitzen und die Sahne mit dem restlichen 1/2 EL Garam Masala einrühren. Abschmecken und bei Bedarf nachwürzen. Kurz aufkochen lassen, vom Herd nehmen und das Fleisch einlegen. Erneut abschmecken, das gehackte Koriandergrün darüber streuen und mit dem Limettensaft beträufeln. Dazu Basmatireis und Papadams (Fladen aus Linsenmehl) servieren – und jede Menge kaltes Bier!

Chicken tikka masala

With homemade curry paste

Nutrition per serving

Of an adult's reference intake

Jamie's Ministry of Food

Ingredients

4 skinless free-range chicken breasts
2 onions
5 cm piece of ginger
½ a bunch of fresh coriander
1 fresh red chilli
groundnut or vegetable oil
1 x 400g tin of plum tomatoes
½ x 400g tin of light coconut milk
1 small handful of flaked almonds
fat-free natural yogurt
1 lemon
TIKKA MASALA PASTE
1-2 fresh red chillies
2 cloves of garlic
5 cm piece of ginger
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 teaspoon cayenne pepper
1 tablespoon smoked paprika
2 teaspoons garam masala
2 tablespoons groundnut oil
2 tablespoons tomato purée
1 bunch of fresh coriander
½ tablespoon desiccated coconut
2 tablespoons ground almonds

Jamie's Ministry of Food

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To make the curry paste, halve, deseed and roughly chop the chilli(es), then peel the garlic and ginger.
Place a frying pan over a medium-high heat and scatter in the cumin and coriander seeds. Lightly toast for a few minutes, or until golden brown and smelling delicious, then remove from the heat.
Add the toasted spices to a pestle and mortar and grind until fine, or whiz to a powder in a food processor.
Once ground, add the toasted spices to a food processor along with the remaining paste ingredient and ½ teaspoon of sea salt, then whiz to a smooth paste. Put aside.
Slice the chicken lengthways into 2cm strips.
On a clean chopping board, peel, halve and finely slice the onions. Peel and finely slice the ginger, then pick the coriander leaves and put to one side, finely chopping the stalks along with the chilli.
Heat 2 tablespoons of oil in a large casserole pan over a medium-high heat, add the onions, chilli, ginger and coriander stalks, then cook for around 10 minutes, or until softened and lightly golden.
Add the chicken and 140g of the tikka masala paste, stirring well so everything is nicely coated. Season with salt and black pepper, add the tomatoes, breaking them up with the back of a spoon, and the coconut milk, then bring to the boil.
Turn the heat down to medium-low, cover and simmer for 20 minutes, then remove the lid and cook for a further 5 minutes, or until the meat is tender and the sauce has reduced, stirring occasionally.
Divide the curry between bowls, sprinkle over the almonds and coriander leaves. Add a dollop of yoghurt and a wedge of lemon to each bowl. Delicious served with fluffy rice.

Pop any leftover curry paste in a sealed jar and keep it in the fridge for up to 2 weeks – this way you’ll be able to knock up a quick curry in next to no time.

Chicken Tikka Masala

For this chicken tikka masala recipe, the yogurt helps tenderize the chicken; the garlic, ginger, and spices in the marinade infuse it with lots of flavor. This is part of BA's Best, a collection of our essential recipes.

Ingredients

Recipe Preparation

Combine garlic, ginger, turmeric, garam masala, coriander, and cumin in a small bowl. Whisk yogurt, salt, and half of spice mixture in a medium bowl; add chicken and turn to coat. Cover and chill 4-6 hours. Cover and chill remaining spice mixture.

Heat ghee in a large heavy pot over medium heat. Add onion, tomato paste, cardamom, and chiles and cook, stirring often, until tomato paste has darkened and onion is soft, about 5 minutes. Add remaining half of spice mixture and cook, stirring often, until bottom of pot begins to brown, about 4 minutes.

Add tomatoes with juices, crushing them with your hands as you add them. Bring to a boil, reduce heat, and simmer, stirring often and scraping up browned bits from bottom of pot, until sauce thickens, 8-10 minutes.

Add cream and chopped cilantro. Simmer, stirring occasionally, until sauce thickens, 30-40 minutes.

Meanwhile, preheat broiler. Line a rimmed baking sheet with foil and set a wire rack inside sheet. Arrange chicken on rack in a single layer. Broil until chicken starts to blacken in spots (it will not be cooked through), about 10 minutes.

Cut chicken into bite-size pieces, add to sauce, and simmer, stirring occasionally, until chicken is cooked through, 8-10 minutes. Serve with rice and cilantro sprigs.

Do Ahead: Chicken can be made 2 days ahead. Cover; chill. Reheat before serving.

Nutritional Content

D.I.Y. Boneless Chicken Breasts

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Teriyaki Chicken With Bok Choy

Ingredients

1 clove garlic, chopped
1/4 cup plus 1/3 cup teriyaki sauce
8 bone-in chicken thighs (2 1/2 pounds)
1 cup long-grain white rice
2 bunches baby bok choy, quartered

Nutritional Information

Calories 594
Fat 24g
Sat fat 7g
Cholesterol 140mg
Sodium 1,210mg
Protein 45g
Carbohydrate 47g
Sugar 5g
Fiber 2g
Iron 4mg
Calcium 40mg

How to Make It

In a large bowl, combine the garlic and ¼ cup of the teriyaki sauce. Add the chicken, turn to coat, cover, and let marinate for 30 minutes.

Cook the rice according to the package directions.

Meanwhile, heat oven to 450° F. Place the chicken on a foil-lined rimmed baking sheet and roast, basting with the remaining ⅓ cup of teriyaki sauce, until cooked through, 25 to 30 minutes. Ten minutes before the chicken is done, add the bok choy. Serve the chicken and bok choy over the rice.

Teriyaki Chicken With Bok Choy

Ingredients

1 clove garlic, chopped
1/4 cup plus 1/3 cup teriyaki sauce
8 bone-in chicken thighs (2 1/2 pounds)
1 cup long-grain white rice
2 bunches baby bok choy, quartered

Nutritional Information

Calories 594
Fat 24g
Sat fat 7g
Cholesterol 140mg
Sodium 1,210mg
Protein 45g
Carbohydrate 47g
Sugar 5g
Fiber 2g
Iron 4mg
Calcium 40mg

How to Make It

In a large bowl, combine the garlic and ¼ cup of the teriyaki sauce. Add the chicken, turn to coat, cover, and let marinate for 30 minutes.

Cook the rice according to the package directions.

Pasten & Würzmischungen-Rezepte: Garam Masala

Garam Masala ist eine Mischung aus gemahlenen Gewürzen, die zumeist in der Indischen und Pakistanischen Küche Verwendung findet. Frei übersetzt bedeutet Garam Masala „heißes (oder warmes) Gewürz“. Es gibt viele regionale Unterschiede bei der Herstellung von Garam Masala, wobei die traditionelle Mischung Zimt, gerösteten Kreuzkümmel, Kümmel, Gewürznelken, Muskat und grüne Kardamomsamen enthält.

Die heutzutage üblicherweise erhältlichen Garam-Masala-Mischungen enthalten häufig zudem noch rote getrocknete Chilis, Knoblauch, Ingwer, Sesam, Senfkörner, Kurkuma, Koriander, Sternanis und getrockneten Fenchel.

Es kann allerdings passieren, dass solche fertigen Garam-Masala-Würzmischungen schnell ihr Aroma verlieren, weshalb man auf jeden Fall überlegen sollte, die einzelnen Gewürze zur Hand zu haben, und diese bei Gelegenheit frisch zu mahlen.

Garam Masala kann man schon während der Zubereitung eines Curries verwenden, allerdings wird es zumeist erst gegen Ende des Kochens zugefügt, so dass das volle Aroma erhalten bleibt.

4 Zimtstangen (jeweils 6cm lang und in kleinen Stücken)

4 EL Korianderkörner

2 EL Kreuzkümmel

1 ½ EL schwarze Pfefferkörner

Kardamomkapseln, Zimtstangen, Korianderkörner, Kreuzkümmel, schwarze Pfefferkörner und Gewürznelken zusammen in der Pfanne oder im Wok rösten bis sie duften, und dann beiseite stellen und abkühlen lassen.

Aus den Kardamomkapseln die Kardamomkörner schälen und die Kapseln wegwerfen.

Nun alle Gewürze im Mixer oder mit einem Mörser zu einem feinen Pulver zermahlen und danach ½ TL geriebene Muskatnuss dazumischen.

Im Glas luftdicht aufbewahrt hält die Gewürzmischung bis zu 3 Monate.

Weitere Rezepte - Pasten & Würzmischungen:

Mexican Chicken Wrap

Add kick to your chicken wrap with a spicy, Mexican salsa.

Ingredients

3/4 cup salsa
1/2 cup mayonnaise
4 (10-inch) flour tortillas
1 1/3 cups grated Cheddar
1 tablespoon vegetable oil
4 skinless, boneless chicken thighs, trimmed and cut into 1/2-inch pieces (1 lb.)
1 1/2 teaspoons hot sauce
Salt
2 cups finely chopped iceberg lettuce
1 cup chopped tomatoes

Nutritional Information

Calories 763
Fat 48g
Satfat 13g
Protein 38g
Carbohydrate 44g
Fiber 3g
Cholesterol 144mg
Sodium 452mg

How to Make It

In a bowl, stir together salsa and mayonnaise. Cover and refrigerate dip.

Preheat oven to 350°F. Arrange tortillas on 2 baking sheets; sprinkle evenly with cheese. Bake for 5 minutes, until cheese has melted.

Meanwhile, warm oil in a large skillet over medium-high heat. Add chicken, hot sauce and salt and cook, stirring, until just cooked through, 4 minutes.

Place tortillas on a counter. Top with lettuce, chicken and tomatoes. Roll up, cut in half and serve with dip.

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This One-Pot Teriyaki Chicken And Rice Is What You Need To Be Making Right Now

By Jody Duits (BuzzFeed Motion Pictures Staff) Nick Guillory (BuzzFeed Staff) Tasty (BuzzFeed Staff)

One-Pot Teriyaki Chicken And Rice

Here's a video that shows you how it's made:

View this video on YouTube

INGREDIENTS

1 tablespoon olive oil

2 chicken breasts, sliced

Salt and pepper to taste

2 cloves garlic, minced

1 tablespoon ginger, minced

2 cups + 1/4 cup water

1 cup white rice, rinsed

1/2 cup soy sauce

1 tablespoon rice vinegar

2-3 tablespoon sriracha

1 tablespoon cornstarch

1/2 red bell pepper

Scallions for garnish (optional)

PREPARATION

1. Heat olive oil in a large nonstick pot on medium heat.

2. Add chicken, season with salt and pepper, and sauté for 8 minutes

3. Add garlic and ginger, sauté for 2 minutes until fragrant.

4. Add 2 cups of water and the rice and stir.

5. Cover the pot and bring water to a boil.

6. Uncover, stir, then reduce heat to low. Cover and simmer for 15-20 minutes, stirring occasionally to prevent sticking.

7. Add broccoli, carrots, and peppers. Stir to combine.

8. Add soy sauce, rice vinegar, honey, and Sriracha. Stir to combine.

9. Combine 1/4 cup of water with the cornstarch to create a cornstarch slurry. Add the cornstarch slurry to the pot and stir, cooking until the sauce thickens (3-4 minutes).

10. Garnish with scallions (optional) and serve immediately. Enjoy!

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