Chicken tikka masala with basmati rice

Chicken tikka masala with basmati rice: tender chicken in a spicy tomato and coconut sauce with yoghurt, ginger, garlic and fragrant basmati rice.

At a glance

• Serves 3
• Prep time: 20 min
• Cooking time: 25 min
• Total time: 45 min
• Calories: 480 kcal per serving
• Protein: 40 g
• Fat: 16 g
• Carbs: 42 g

Ingredients

• 500g chicken breast fillet
• 150g yoghurt
• 1 tbsp lemon juice
• 400g passata
• 200ml coconut milk
• 1 onion
• 3 cloves of garlic
• 1 piece of ginger (about 2 cm)
• 1 tbsp coconut oil
• 200g basmati rice
• 1 tbsp tandoori spice mix
• 1 tbsp garam masala
• 1 tsp turmeric
• 1 tsp cumin
• 1 pinch of salt
• 1 handful of coriander

Method

You’ll need: oven · chopping board · knife

1. Cut the chicken into pieces and marinate it with the yoghurt, lemon juice, tandoori spice mix and salt. Leave it in the fridge so the surface takes on plenty of flavour.
2. Cook the basmati rice. Meanwhile, bake the marinated chicken in the oven at 220 °C (200 °C fan) for 12–15 min, until lightly browned and just cooked.
3. Soften the onion in the coconut oil until translucent. Briefly fry the garlic and ginger with it, then stir in the garam masala, turmeric and cumin until fragrant.
4. Add the passata and let it reduce. Stir in the coconut milk and season the sauce with salt.
5. Add the chicken to the sauce and leave it to sit briefly so everything comes together and the meat stays juicy.
6. Sprinkle with coriander and serve with the basmati rice.

Good to know

This is one of those dishes that tastes like much more effort than it is. Warming, creamy and with just the right depth.

Swaps

Chicken breast → skinless chicken thighs (often juicier, a little more iron) | Yoghurt → Greek yoghurt (more protein, creamier marinade) | Coconut milk → organic cream or cooking cream without additives (more protein, milder flavour) | Basmati rice → brown rice (more fibre, a little nuttier)

Allergens

Contains milk from the yoghurt and, depending on the spice mix, possible traces of mustard or celery. Keep the heat mild for children; during pregnancy, only use thoroughly cooked chicken and a fresh, properly chilled yoghurt marinade.