Chicken Tikka Masala
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44 rates
Preparation : 24 h 
Cooking : 16 min
Total time : 24 h 16 Rest : 0 min
3 people
600 g chicken thighs
150 g of natural yogurt
1.5 tsp of ground coriander
1.5 tsp of cumin powder
0.5 tbsp of garam masala
1 tbsp of turmeric
1 tbsp of chilli powder
1 tbsp of salt
100 g of tomato puree
1 of large onion
2 of garlic clove
2 cm of ginger
30 ml of rapeseed oil
20 ml of lemon juice
100 ml of double cream
1 bunch of coriander
Associated products
RECIPE STEPS
1
Marinate the chicken thighs in the yogurt, spices and tomato puree. Set aside, up to overnight.
- 600 g chicken thighs
- 150 g of natural yogurt
- 1.5 tsp of ground coriander
- 1.5 tsp of cumin powder
- 0.5 tbsp of garam masala
- 1 tbsp of turmeric
- 1 tbsp of chilli powder
- 1 tbsp of salt
- 100 g of tomato puree
2
Add the onions, ginger, and garlic to the metal bowl and run EXPERT 00:15/speed 13/ 0°C.
- 1 of large onion
- 2 of garlic clove
- 2 cm of ginger
Expert
00:00 / 13 / __°C
3
Scape down the sides and add the oil and run EXPERT 10:00/speed 2A/120°C.
- 30 ml of rapeseed oil
Expert
10:00 / 2A / 120°C
4
Add the marinated chicken to the onions and the lemon juice. Run STIR-FRY.
- 20 ml of lemon juice
Stir-fry
07:00 / Auto / 160°C
5
Add in the cream and run EXPERT 15:00/speed 0/120°C.
- 100 ml of double cream
Expert
15:00 / 0 / 120°C
6
Roughly chop the coriander and sprinkle over the curry just before serving.
- 1 bunch of coriander
© Magimix
4 comments
master cooking
Absolutely fabulous. used 150ml of cream, perhaps a little too much stick to the 100ml as in recipe. Otherwise fabulous.
Clairey
one of the best recipes so far ..
zizisho
I needed to cook the chicken a bit longerotherwise it was great. Thank you for the recipe
Very tasty ! I marinated chicken in low fat yoghurt and used low fat sour cream in final sauce. Bit too salty and will fix that next time. Better than take away hands down. Yum