Chicken Tikka with Fragrant Rice
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 422.1
- Total Fat: 19.7 g
- Cholesterol: 41.2 mg
- Sodium: 631.2 mg
- Total Carbs: 33.9 g
- Dietary Fiber: 1.3 g
- Protein: 29.0 g
View full nutritional breakdown of Chicken Tikka with Fragrant Rice calories by ingredient
Number of Servings: 2
Ingredients
-
Ingredients
For the marinade
* 1tbsp tikka masala paste, I love pataks
* 150g 0% fat Greek yoghurt
* 2 free range chicken breasts, each cut into 5-6 large chunks
* salt
For the sauce
* 1 tbsp tikka masala curry paste
* 1 medium onion, finely chopped
* 200g passata
* 200ml 1/2 fat coconut milk
* 1 tbsp 0% fat Greek yoghurt
* handful coriander, chopped
For the fragrant rice
* 100g basmati rice
* pinch salt
* 5 curry leaves
* 1/2 tsp black mustard seeds
* 1 cinnamon stick
* pinch saffron (optional)
Directions
* Marinating time: 12 - 24 hours
1. For the marinade. Mix the curry paste, yoghurt, chicken and salt together, cover and leave overnight in the fridge to absorb all the delicious flavours.
2. Heat a griddle pan until smoking. Wipe the marinade off the chicken and place on the pan piece by piece. Griddle for 1 –2 mins on each side. You are just trying to get some colour and griddle marks here as the chicken will finish cooking in the curry sauce. Set the tikka chicken aside while you make the sauce.
3. Heat the curry paste in a saucepan. Add the onion and sweat slowly over a low heat for 5 – 8 mins or until the onions are translucent and soft. Be careful not to do this over to higher heat as the curry paste will burn. Add the passata and coconut milk and bring to the boil. Turn down the heat and add the tikka chicken. Cook on a low heat for 5 mins or until the chicken is cooked through. Finish by stirring through the yoghurt and coriander.
4. For the rice, salt and aromatics in a pan. Cover with enough water to come 1cm over the top of the rice. Bring to the boil and cook for 7 mins. The rice should have absorbed almost all of the water but still be a bit wet. Remove from the heat and leave to absorb the remaining water for 10 mins. Remove the cinnamon stick before serving.
Serves two.
Number of Servings: 2
Recipe submitted by SparkPeople user LULULUCY.
1. For the marinade. Mix the curry paste, yoghurt, chicken and salt together, cover and leave overnight in the fridge to absorb all the delicious flavours.
2. Heat a griddle pan until smoking. Wipe the marinade off the chicken and place on the pan piece by piece. Griddle for 1 –2 mins on each side. You are just trying to get some colour and griddle marks here as the chicken will finish cooking in the curry sauce. Set the tikka chicken aside while you make the sauce.
3. Heat the curry paste in a saucepan. Add the onion and sweat slowly over a low heat for 5 – 8 mins or until the onions are translucent and soft. Be careful not to do this over to higher heat as the curry paste will burn. Add the passata and coconut milk and bring to the boil. Turn down the heat and add the tikka chicken. Cook on a low heat for 5 mins or until the chicken is cooked through. Finish by stirring through the yoghurt and coriander.
4. For the rice, salt and aromatics in a pan. Cover with enough water to come 1cm over the top of the rice. Bring to the boil and cook for 7 mins. The rice should have absorbed almost all of the water but still be a bit wet. Remove from the heat and leave to absorb the remaining water for 10 mins. Remove the cinnamon stick before serving.
Serves two.
Number of Servings: 2
Recipe submitted by SparkPeople user LULULUCY.