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Le Chaudron recipe
Poulet tikka masala
Chicken tikka masala
⏱ 50 minServes 4Medium520 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
800 g (28 oz)chicken breasts, in 3 cm (1 in) cubes
200 g (7 oz)plain Greek yogurt
3 clovesgarlic, grated
30 g (1 oz)grated fresh ginger
400 ml (1⅔ cups)tomato purée
200 ml (¾ cup)heavy cream
2yellow onions, finely chopped
1 tbspIndian curry paste
1bunch of fresh cilantro
- 800 g (28 oz) chicken breasts, in 3 cm (1 in) cubes
- 200 g (7 oz) plain Greek yogurt
- 3 cloves garlic, grated
- 30 g (1 oz) grated fresh ginger
- 400 ml (1⅔ cups) tomato purée
- 200 ml (¾ cup) heavy cream
- 2 yellow onions, finely chopped
- 1 tbsp Indian curry paste
- 1 bunch of fresh cilantro
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Marinate the chicken in the yogurt with half the garlic, ginger and garam masala in the fridge for 1 hour.
- Cook the chopped onions in the Dutch oven with a little oil over medium heat for 8 minutes.
- Add the rest of the garlic and ginger and the curry paste and cook for 2 minutes.
- Add the chicken and sear for 5 minutes, stirring.
- Add the tomato purée and simmer over low heat for 20 minutes, stirring now and then, until thick.
- Stir in the cream and cook 10 more minutes.
- Adjust the seasoning, sprinkle generously with cilantro and serve with basmati rice.
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