"Tikka Masala" style chicken and vegetables

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Nutritional Info

Servings Per Recipe: 4
Amount Per Serving
Calories: 368.1

Total Fat: 24.6 g
Cholesterol: 124.0 mg
Sodium: 432.7 mg
Total Carbs: 17.3 g
Dietary Fiber: 5.2 g
Protein: 22.4 g

View full nutritional breakdown of "Tikka Masala" style chicken and vegetables calories by ingredient

Introduction

1 onion, thinly sliced
4-5 oz baby bella or crimini mushrooms, sliced
5 boneless skinless chicken thighs (about 1.25 lb), trimmed and cut into bite-size pieces
1/2 head cauliflower, in small florets (including the stalks)
1/2 bell pepper, chopped
1.5 cups cut sugar snap peas, trimmed and cut in bite-size pieces
1 (8 oz) can tomato sauce
1/2 cup cream
1-2 Tbsp butter or ghee
1-2 Tbsp olive oil
2-3 cloves garlic, minced or pressed
1 Tbsp tandoori seasoning
1/2 Tbsp turmeric
1-2 tsp mild dried chili pepper (such as urfa biber or Aleppo)
1 onion, thinly sliced
4-5 oz baby bella or crimini mushrooms, sliced
5 boneless skinless chicken thighs (about 1.25 lb), trimmed and cut into bite-size pieces
1/2 head cauliflower, in small florets (including the stalks)
1/2 bell pepper, chopped
1.5 cups cut sugar snap peas, trimmed and cut in bite-size pieces
1 (8 oz) can tomato sauce
1/2 cup cream
1-2 Tbsp butter or ghee
1-2 Tbsp olive oil
2-3 cloves garlic, minced or pressed
1 Tbsp tandoori seasoning
1/2 Tbsp turmeric
1-2 tsp mild dried chili pepper (such as urfa biber or Aleppo)

Number of Servings: 4

Ingredients

1.25 cup Snap peas

150 grams Mushrooms, fresh

1 medium (2-1/2" dia) Onions, raw

0.5 head, medium (5-6" dia) Cauliflower, raw

0.5 cup, chopped Sweet peppers (bell)

5 thigh, bone and skin removed Chicken Thigh

1.5 tbsp Butter, unsalted

1.5 tbsp Olive Oil

1 cup Tomato Sauce

0.5 cup, fluid (yields 2 cups whip Heavy Whipping Cream

2 cloves Garlic

1 tbsp Curry powder

0.5 tbsp Turmeric, ground

1 tsp hot chili peppers, dried (by MIMIMAMA8)

Directions

Heat oil and butter (or ghee, if you have it) in a large sauté pan. Cook onions until slightly softened, stirring occasionally. Add spices (tandoori seasoning, turmeric, and dried chili pepper) and cook until well fragrant. Stir in garlic, then mushrooms, and cook until the mushrooms release their liquid. Push vegetables to the side, add chicken, and let brown for a few minutes before stirring. Add cauliflower, bell peppers, tomato sauce, and cream, stir until well incorporated, cover, and bring to a simmer over medium heat. Let simmer on low heat until chicken is cooked and cauliflower is almost tender. Stir in peas, cover, and let simmer about 5 minutes more.

Serving Size: 4 generous servings

Number of Servings: 4

Recipe submitted by SparkPeople user JAGHETERLELLE.