Chicken Tikka Masala

Chicken Tikka Masala
Chicken Tikka Masala
Serves 4
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Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
442 calories
14 g
81 g
31 g
30 g
22 g
365 g
131 g
7 g
0 g
7 g
Nutrition Facts
Serving Size
365g
Servings
4
Amount Per Serving
Calories 442
Calories from Fat 265
% Daily Value *
Total Fat 31g
48%
Saturated Fat 22g
110%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
Cholesterol 81mg
27%
Sodium 131mg
5%
Total Carbohydrates 14g
5%
Dietary Fiber 2g
7%
Sugars 7g
Protein 30g
Vitamin A
20%
Vitamin C
68%
Calcium
6%
Iron
28%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 4 skinless, boneless chicken breasts, cut into 1/2 inch sized chunks
  2. 2 medium brown onions, peeled and finely chopped
  3. 1 fresh red chili, trimmed, deseeded and finely chopped
  4. a thumb sized knob of fresh gingerroot, peeled and finely sliced
  5. a small bunch of fresh coriander (cilantro)
  6. vegetable oil
  7. a knob of butter
  8. fine sea salt and freshly ground black pepper
  9. tikka masala paste (140g or see recipe below) (2/3 cup)
  10. 1 400g tin of chopped tomatoes in tomato juice, undrained (14 1/2 ounce tin)
  11. 1 400g tin of coconut milk (14 1/2 ounce tin)
Instructions
  1. Separate the coriander leaves from the stems Coarsely chop the leaves and set aside. Finely chop the stalks. Heat a large skillet (I use my electric one) to medium/high heat. Add about 2 TBS oil and the butter. Add the onions, red chilli, ginger and coriander stalks. Cook for 10 minutes until softened and golden brown. Add the curry paste and chicken chunks. Stir to coat with the paste and veg. Cook for a few minutes. Season with some salt and pepper. Add the tomatoes and coconut milk. Bring to the boil, then reduce to a simmer and cook for about 15 to 20 minutes, with the lid on. Remove the lid and cook for a further 5 to 10 minutes, stirring occasionally. When the meat is tender and cooked through, taste and adjust seasoning as desired.
  2. Serve hot with fluffy or pilau rice along with a few spoonfuls of yogurt spooned over top and some toasted flaked almonds, the chopped coriander leaves, and a lemon wedge on the side for squeezing over top.
To serve
  1. 1 lemon, cut into wedges
  2. 200g natural yogurt (very scant cup)
  3. cooked rice
  4. a small handful of flaked almonds
  5. To make your own Tikka Masala Curry Paste
Spices for toasting
  1. 1 tsp whole cumin seeds
  2. 1 tsp whole coriander seeds
You will also need
  1. 2 cloves of garlic, peeled and chopped
  2. a thumb sized piece of fresh root ginger, peeled and chopped
  3. 1 tsp cayenne pepper
  4. 1 TBS smoked paprika
  5. 2 tsp garam masala
  6. 1/2 tsp sea salt
  7. 2 tsp peanut oil
  8. 2 TBS tomato puree
  9. 2 fresh red chilies, deseeded and chopped
  10. a small bunch of fresh coriander (cilantro)
  11. 1 TBS unsweetened dessicate coconut
  12. 2 TBS ground almonds
  13. Place a skillet over medium high heat. Add the spices for toasting. Lightly toast in the dry skillet until they are golden brown and quite fragrant. Remove the pan from the heat. Remove the toasted spices into a small food processor and grind fine. Add the remaining ingredients and whiz to a paste.
beta
calories
442
fat
31g
protein
30g
carbs
14g
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