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Chicken Tikka Masala

(0)
50 Min
 
portions
5 %

Carbs

10 %

Fats

5 %

Proteins

per 100 g Total Recipe
Gross weight 100 g 3065 g
Energy 488 kJ / 117 kcal 14934 kJ / 3572 kcal
Sat. fat 5 g 129 g
Unsat. fat 4 g 94 g
Fibre 1 g 22 g
Salt 127 mg 3873 mg
Units:
 
  • 600 g
    Chicken - Breast fillet
  • 419 ml
    coconut milk, canned
  • 400 g
    Tomato
  • 400 ml
    Tap water
  • 194 ml
    Yoghurt
  • 160 g
    Onion
  • 20 g
    Butter
  • 22 ml
    Sunflower oil
  • 15 g
    Coriander leaves
  • 10 g
    Chili pepper
  • 10 g
    Ginger
  • 600 g
    Asian Rice
  • 230 g
    Tikka Masala Curry Paste
  • 3.1 kg
    Total recipe weight

Equipment

1 x Sauce pans , 1 x Chefs knives , 1 x Plastic cutting boards , 1 x Turners , 1 x Sieve , 1 x Pestle & mortar
Method

Preparation time

10 Min

Cooking time

40 Min

1

Prepare your tikka masala paste in advance

2

Peal the onions and cut them into slices, pick the Coriander leaves and finely chop the stem; peal the ginger and chop in to fine pieces. Remove the seed from the chili and chop into fine rings. Cut the tomato into cubes.

3

Cut te chicken into thin slices and start preparing your rice

4

Place a large sauce pan on medium to high heat, add the oil, onions, ginger and chili stir fry for 4 - 6 minutes until golden brown and the kitchen smells of fried onion.

5

Add tikka masala paste and the butter an fry for 1 -2 minutes then add the chicken slices and stir fry until evenly coloured. Season with salt and pepper

6

Add the tomato cubes, coconut milk, yoghurt and water and slowly bring to boil. Allow to simmer for about 20 minutes until the chicken is cooked and tender. Add water if the sauce gets too dry.

7

Finaly just before serving add salt and pepper to taste and fishish the dish off with the picked coreander leaves.

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