Chicken Tikka Masala
Nutrition per serving
Calories | 1,005 kcal |
Protein | 87.5 g |
Carbs | 100.2 g |
Fats | 26.5 g |
Saturated Fat | 5.8 g |
Monounsaturated Fat | 11.7 g |
Polyunsaturated Fat | 5.5 g |
Sugars | 15.6 g |
Fiber | 10.8 g |
Sodium | 794 mg |
Ingredients
Chicken Thigh | |
Red Onion | |
Garlic | |
Red Chilli Pepper | |
Ginger | |
Cornstarch (Corn flour) | |
Chopped Tomatoes (canned) | |
Fresh Coriander | |
Olive Oil | |
Brown Rice (medium-grain) | |
Tandoori Paste | |
Plain soy yogurt | |
Sugars, granulated |
1. Peel/finely dice the onion and garlic.
2. Cut the chicken into bite-sized pieces.
3. Dice the chilli.
4. Peel/grate the ginger.
5. Finely chop the coriander.
6. Cook the rice according to package instructions.
7. Place the chicken in a bowl with the cornflour and a pinch of salt and pepper. Stir to coat chicken.
8. Heat ½ a tbsp of oil in a skillet over high heat. Add the chicken and cook for about a minute until golden. Transfer to a plate and set aside.
9. Using the same pan, lower heat to medium-low and heat a tsp of oil before adding the onion, garlic, ginger and chili. Cook for about 3 minutes before adding the tandoori paste and cooking for a further 30 seconds.
10. Add the tinned tomatoes with a pinch of salt and sugar, stir, then return the chicken to the pan. Bring to a gentle boil, lower the heat and simmer until thickened.
11. Stir in the soy yoghurt and continue to simmer for a few more minutes. Remove from heat and stir in a tbsp of chopped coriander.
12. Serve in a bowl on top of the rice with a sprinkle of coriander.