'kitchen guru' chicken tikka masala
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 388.8
- Total Fat: 14.5 g
- Cholesterol: 105.3 mg
- Sodium: 1,393.6 mg
- Total Carbs: 19.3 g
- Dietary Fiber: 3.7 g
- Protein: 46.3 g
View full nutritional breakdown of 'kitchen guru' chicken tikka masala calories by ingredient
Introduction
This was made from a packet that contains 7 seasonings along with a recipe and a list of other ingredients that you will need. I will type out everything as 1 long list to make it easier.Website - kitchenguru.co.uk
Note - I have added the oil as 3 tbsp in the nutritional list, as this is what I used. This was made from a packet that contains 7 seasonings along with a recipe and a list of other ingredients that you will need. I will type out everything as 1 long list to make it easier.
Website - kitchenguru.co.uk
Note - I have added the oil as 3 tbsp in the nutritional list, as this is what I used.
Number of Servings: 4
Ingredients
-
4 cardamon pods
1 tsp cumin/coriander mix (or 0.5 tsp of each)
1 tsp ground cinnamon
1 tsp paprika
1 tsp turmeric
1 tsp chilli powder
1 tsp garam masala
700g chicken
250g natural yoghurt
2 medium onions
2 medium tomatoes
2 tbsp tomato puree
2 small green chillies (I used 1 and removed the seeds)
2.5 cm root ginger
4 cloves garlic
handful fresh coriander leaves
2 tsp salt
5 tbsp oil (I only used 3 and it was fine)
Directions
Serves 4
Clean and cut the chicken into bite sized pieces
Finely chop onions, garlic and ginger together
Finely chop tomatoes
Finely slice the green chillies, do not remove seeds.
In a bowl add the yoghurt, turmeric, cumin/coriander mix, paprika, green chillies, salt and chicken. Mix well
Empty into a roasting tin, spread evenly and grill on high heat, approx 7 minutes on either side or until the chicken starts to brown.
Meanwhile heat the oil over a moderate heat in a large non-stick pan and add the cardamons. Wait until they sizzle.
Add the onions, ginger and garlic and fry till golden brown on medium heat. Now add the cinnamon and red chilli powder stirring frequently.
Next add the tomatoes and the tomato puree. Cover and cook for 5 minutes on low heat.
Finally empty the chicken from the roasting tin into the pan, stir well, cover and cook for a further 10 minutes on low to medium heat.
When ready serve sprinkled with garam masala and garnish with fresh chopped coriander.
Number of Servings: 4
Recipe submitted by SparkPeople user SHIRHPP.
Clean and cut the chicken into bite sized pieces
Finely chop onions, garlic and ginger together
Finely chop tomatoes
Finely slice the green chillies, do not remove seeds.
In a bowl add the yoghurt, turmeric, cumin/coriander mix, paprika, green chillies, salt and chicken. Mix well
Empty into a roasting tin, spread evenly and grill on high heat, approx 7 minutes on either side or until the chicken starts to brown.
Meanwhile heat the oil over a moderate heat in a large non-stick pan and add the cardamons. Wait until they sizzle.
Add the onions, ginger and garlic and fry till golden brown on medium heat. Now add the cinnamon and red chilli powder stirring frequently.
Next add the tomatoes and the tomato puree. Cover and cook for 5 minutes on low heat.
Finally empty the chicken from the roasting tin into the pan, stir well, cover and cook for a further 10 minutes on low to medium heat.
When ready serve sprinkled with garam masala and garnish with fresh chopped coriander.
Number of Servings: 4
Recipe submitted by SparkPeople user SHIRHPP.
