Chicken Tikka Masala
Nutrition per serving
| Calories | 888 kcal |
| Protein | 85.3 g |
| Carbs | 74.7 g |
| Fats | 26 g |
| Saturated Fat | 6 g |
| Monounsaturated Fat | 11.6 g |
| Polyunsaturated Fat | 5.2 g |
| Sugars | 15.6 g |
| Fiber | 9.6 g |
| Sodium | 801 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 | |
| Yogurt (whole milk) | |
| 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 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 a tbsp of natural 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 and a drizzle of yoghurt.