Bavarian-style Chicken Tikka Masala

Ingredients

While the original Indian Chicken Tikka Masala is known for its bold and spicy flavors, this Bavarian adaptation incorporates Bavarian spices and a creamy tomato sauce to create a milder and creamier version of the dish. The use of traditional Bavarian ingredients adds a unique twist to the classic recipe, making it more suitable for the Bavarian palate. We alse have the original recipe for Chicken Tikka Masala, so you can check it out.

• 500g (1.1 lb) boneless, skinless chicken breasts, cut into bite-sized pieces 500g (1.1 lb) boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 cup (240ml) plain yogurt 1 cup (240ml) plain yogurt
• 2 tablespoons Bavarian spice blend (a mix of paprika, caraway seeds, marjoram, and nutmeg) 2 tablespoons Bavarian spice blend (a mix of paprika, caraway seeds, marjoram, and nutmeg)
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon grated ginger 1 teaspoon grated ginger
• 1 can (400g) diced tomatoes 1 can (400g) diced tomatoes
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories: 380 kcal / 1590 KJ
• Fat: 24g (Saturated Fat: 12g)
• Carbohydrates: 12g (Sugar: 8g)
• Protein: 30g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the yogurt and Bavarian spice blend. Add the chicken pieces and mix well to coat. Marinate in the refrigerator for at least 1 hour, or overnight for best results.
2. 2.
   Preheat the oven to 200°C (400°F). Place the marinated chicken pieces on a baking sheet and bake for 15-20 minutes, or until cooked through and slightly charred.
3. 3.
   In a large pan, heat the vegetable oil over medium heat. Add the chopped onion and cook until softened and golden brown.
4. 4.
   Add the minced garlic and grated ginger to the pan and cook for another minute.
5. 5.
   Stir in the diced tomatoes and simmer for 10 minutes, allowing the flavors to meld together.
6. 6.
   Using an immersion blender or a regular blender, puree the tomato mixture until smooth.
7. 7.
   Return the sauce to the pan and stir in the heavy cream. Simmer for an additional 5 minutes, until the sauce thickens slightly.
8. 8.
   Add the baked chicken pieces to the sauce and simmer for another 5 minutes to allow the flavors to combine.
9. 9.
   Season with salt to taste.
10. 10.
    Garnish with fresh cilantro and serve hot with rice or Bavarian-style bread dumplings.

Treat your ingredients with care...

• Chicken — Ensure that the chicken is fully cooked before adding it to the sauce to avoid any risk of foodborne illness.
• Bavarian spice blend — If you can't find a pre-made Bavarian spice blend, you can make your own by combining equal parts paprika, caraway seeds, marjoram, and nutmeg.
• Heavy cream — For a lighter version, you can substitute the heavy cream with coconut cream or a dairy-free alternative.

Tips & Tricks

• To achieve a smoky flavor, you can grill the marinated chicken pieces instead of baking them.
• For a spicier version, add a pinch of Bavarian chili powder or cayenne pepper to the sauce.
• Serve the dish with a side of sauerkraut or pickles to complement the flavors.
• Leftovers can be refrigerated and reheated the next day for an equally delicious meal.
• If you prefer a thicker sauce, you can add a tablespoon of cornstarch mixed with water to the sauce and simmer until thickened.

Serving advice

Serve the Bavarian-style Chicken Tikka Masala hot with steamed rice or Bavarian-style bread dumplings. Garnish with fresh cilantro for added freshness and color.

Presentation advice

For an appealing presentation, place the chicken tikka masala on a bed of rice or bread dumplings. Drizzle some of the creamy tomato sauce over the chicken and garnish with a sprig of fresh cilantro. Serve with a side of sauerkraut or pickles to add a touch of Bavarian flair.