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Recipe of: © Monsieur Cuisine

Chicken tikka masala

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4 portions
Ready in: 3:58 h
Preparation time: 15 min.
Created on: 20.04.2022
Last changes: 21.04.2022


  • 500 g chicken breast fillets
  • 100 g yoghurt (3.5% fat)
  • 150 g tikka masala paste


  • 2 garlic cloves
  • 1 large onion (100 g)
  • 1 piece of ginger (3 cm)
  • 1 tsp salt
  • 50 g ghee
  • 15 g tomato purée
  • 1 tsp sugar
  • 2 tsp sweet paprika
  • ½ tsp garam masala
  • ½ tsp ground cumin
  • ¼ tsp ground coriander
  • ½ tsp ground turmeric
  • 400 g chopped tomatoes, tinned
  • 125 ml hot chicken stock
  • 50 ml cream at room temperature (at least 30% fat)
  • 25 g ground almonds


  • vegetable all for the baking sheet


Per portion:

  • calorific value
    1779 kj / 425 kcal
  • protein: 41 g
  • carbohydrates: 10 g
  • fat: 25 g
Preparation time
15 min.
Ready in
3:58 h
  1. Rinse the chicken breasts in cold running water, pat them dry and cut into 2-cm pieces. Transfer to a bowl. Put the yoghurt and tikka masala pasta in the blender jug and, with the measuring beaker in place, mix for 15 seconds/speed setting 4. Pour the mixture over the chicken and mix well. Put the chicken in the refrigerator to marinate for 3 hours. Clean out the blender jug.
  2. Pre-heat the oven grill to 225 °C. Line a baking sheet with greaseproof paper and brush it with a thin film of vegetable oil. Arrange the chicken evenly on the greaseproof paper and grill for 12 minutes, turning it halfway through. Transfer to a bowl and set to one side.
  3. For the sauce, peel the garlic cloves, onion and ginger. Cut the ginger into thirds, halve the onion and put it in the blender jug with the garlic and 1 teaspoon of salt. With the measuring beaker in place, chop for 8 seconds/speed setting 8.
  4. Use the spatula to scrape down the inside of the blender jug. Add the ghee and, the measuring beaker not inserted, sauté everything with the roast button/4 minutes/120 °C.
  5. Add the tomato purée, sugar and all of the spices and, with the measuring beaker in place, warm through for 2 minutes/speed setting 3/100 °C. Add the chopped tomatoes and hot chicken stock, and, with the measuring beaker in place, cook for 15 minutes/speed setting 1/100 °C.
  6. Add the room-temperature cream and the ground almonds, and, with the measuring beaker in place, blend to a purée for 30 seconds/speed setting 10. Put the grilled chicken pieces in the blender jug and finish cooking with the reverse button/10 minutes/speed setting 1/90 °C.



Basmati rice or naan breads make a good accompaniment.




Bon appétit with Monsieur Cuisine