Chicken Tikka Masala

Nutrition per serving

Calories1,005 kcal
Protein87.7 g
Carbs99.3 g
Fats26.9 g
Saturated Fat6.2 g
Monounsaturated Fat11.9 g
Polyunsaturated Fat5.5 g
Sugars15.6 g
Fiber10.7 g
Sodium802 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 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 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.