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Chicken Tikka Masala Indian

 
One serving costs about $5.13 One serving costs about $5.13

$5.13 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 lunch,main course,main dish,dinner Indian,Asian
spoonacular Score:74%

Spoonacular Score: 74%

 

Chicken Tikka Masalan Indian takes around around 45 minutes from beginning to end. This recipe serves 4. This main course has 878 calories, 65g of protein, and 30g of fat per serving. For $5.13 per serving, this recipe covers 39% of your daily requirements of vitamins and minerals. If you have ground cumin, garam masala, 4 garlic cloves, and a few other ingredients on hand, you can make it. 1 person has tried and liked this recipe. It is a pricey recipe for fans of Indian food. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 73%. This score is solid. If you like this recipe, take a look at these similar recipes: chicken tikka masala , how to make chicken tikka masala, paneer tikka masala (sanjeev kapoor), how to make paneer tikka masala, and Chicken Tikka Masala.

Indian on the menu? Try pairing with Sparkling rosé, Gruener Veltliner, and Riesling. The best wine for Indian food will depending on the dish, of course, but these picks can be served chilled and have some sweetness to complement the spiciness and complex flavors of a wide variety of traditional dishes. The Bellissima Sparkling rosé with a 4.5 out of 5 star rating seems like a good match. It costs about 24 dollars per bottle.

Bellissima Sparkling Rose

This is an elegant, bright rosé, with hints of strawberry and grapefruit, and a soft, persistent foam. Uncorked at the very last minute, Bellissima Sparkling Rosé pairs perfectly with smoked salmon, shellfish, and seafood hor d’oeuvres such as tuna tartare, sushi, and sashimi.

» Get this wine on Wine.com

Ingredients

Servings:
2 lb
2 lb boneless chicken breasts
boneless chicken breasts
1
1  white onion
white onion
1 cloves
1 cloves garlic cloves
garlic cloves
0.5 tsps
0.5 tsps ginger powder
ginger powder
26 oz
26 oz canned diced tomato puree
canned diced tomato puree
2 Tbsps
2 Tbsps ground turmeric
ground turmeric
2 Tbsps
2 Tbsps ground cumin
ground cumin
2 Tbsps
2 Tbsps garam masala
garam masala
1 tsp
1 tsp paprika
paprika
0.5 Tbsps
0.5 Tbsps cayenne
cayenne
1 cup
1 cup plain yogurt
plain yogurt
1 Tbsp
1 Tbsp butter
butter
1 dash
1 dash Salt & Pepper
Salt & Pepper
2 Tbsps
2 Tbsps canola oil
canola oil
4
4  naan
naan
some
some fresh cilantro
fresh cilantro
2 lb boneless chicken breasts
2 lb
boneless chicken breasts
1  white onion
1
white onion
1 cloves garlic cloves
1 cloves
garlic cloves
0.5 tsps ginger powder
0.5 tsps
ginger powder
26 oz canned diced tomato puree
26 oz
canned diced tomato puree
2 Tbsps ground turmeric
2 Tbsps
ground turmeric
2 Tbsps ground cumin
2 Tbsps
ground cumin
2 Tbsps garam masala
2 Tbsps
garam masala
1 tsp paprika
1 tsp
paprika
0.5 Tbsps cayenne
0.5 Tbsps
cayenne
1 cup plain yogurt
1 cup
plain yogurt
1 Tbsp butter
1 Tbsp
butter
1 dash Salt & Pepper
1 dash
Salt & Pepper
2 Tbsps canola oil
2 Tbsps
canola oil
4  naan
4
naan
some fresh cilantro
some
fresh cilantro

Equipment

dutch oven
dutch oven
dutch oven
dutch oven


Instructions

1. Cut chicken breasts into large chunks approx. 2-inches thick and combine with marinade/pre-rub of 1/2 tsp coriander, 1/2 tsp cumin, and 1/2 salt. This is an optional step and does add to the total cooking time, but doing it will make the chicken itself taste better. Set aside for 20 minutes at room temperature or place in the refrigerator for 1 or 2 hours. (Spice measurements were not included above to avoid confusion.) 2. In large, heavy pot or Dutch oven on medium heat saute the onions and minced garlic in oil until well browned. Add the remaining ingredients (minus the chicken) and stir continuously for about 5~10 minutes. 3. Add chicken and cook over medium heat for 25~30 minutes stirring occasionally until chicken is cooked through. Near the last 5 minutes, add the yogurt and run to a boil while stirring. If the curry is too thick, some extra may be added according to personal preference. Remove from heat and set to cool a few minutes. 4. Plate with warm, sticky rice (basmati and non-sticky rice work well too) and top with curry. Garnish with available cilantro leaves and enjoy.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $5.13
Ingredient
2 pounds boneless chicken breasts
1 white onion
1 clove garlic cloves
½ teaspoons ginger powder
26 ounces canned diced tomato puree
2 tablespoons ground turmeric
2 tablespoons ground cumin
2 tablespoons garam masala
1 teaspoon paprika
½ tablespoons cayenne
1 cup plain yogurt
1 tablespoon butter
2 tablespoons canola oil
4 naan
Price
$8.04
$0.24
$0.07
$0.11
$1.58
$0.71
$0.79
$1.26
$0.12
$0.30
$1.08
$0.12
$0.08
$6.02
$20.53

Tips

Health Tips

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • Many people will tell you to remove the skin on your chicken to cut down on fat. This is true, but if you like the taste, leave it on! You're only gaining a little fat for a lot of flavor. Plus, a little over half of the fat in chicken skin is monounsatured fat (that's a heart-healthy kind) and the notion that saturated fat is unhealthy is being questioned too. So in our opinion: dig in, skin and all!

  • Be conscious of your choice of cooking oils. Some studies have shown that vegetable oils like safflower oil, sunflower oil, and canola oil might actually contribute to heart disease. Olive oil is a good alternative for low temperature cooking, while coconut oil is a recent favorite for high temperature cooking. Do your research!

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

  • If you find meat (especially grassfed and/or organic meat!) on sale, stock up and freeze it. Ground meat will stay good 3-4 months, while steaks, chops, etc., will be fine for at least 4 months.

Cooking Tips

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • If you normally rinse your chicken?stop! You could be spreading bacteria around your kitchen and it isn't really necessary.

Green Tips

  • Choose pasture-raised chicken if it is available. If it is not at your supermarket, visit a farmers' market and ask around.

  • According to the Non-GMO Project, about 90% of the canola oil in the United States is made from genetically modified rapeseed, so if this issue is important to you be sure to buy certified organic or certified GMO-free canola oil!

Disclaimer

Nutritional Information

Quickview
878 Calories
64g Protein
29g Total Fat
86g Carbs
41% Health Score
Limit These
Calories
878
44%

Fat
29g
46%

  Saturated Fat
7g
45%

Carbohydrates
86g
29%

  Sugar
17g
19%

Cholesterol
170mg
57%

Sodium
1233mg
54%

Get Enough Of These
Protein
64g
130%

Vitamin B3
26mg
134%

Selenium
76µg
109%

Vitamin B6
2mg
105%

Phosphorus
646mg
65%

Potassium
1956mg
56%

Iron
7mg
44%

Vitamin B5
4mg
43%

Manganese
0.86mg
43%

Vitamin E
5mg
40%

Vitamin A
1756IU
35%

Fiber
8g
35%

Copper
0.66mg
33%

Magnesium
131mg
33%

Vitamin C
26mg
32%

Vitamin B2
0.5mg
30%

Calcium
242mg
24%

Zinc
2mg
18%

Vitamin B1
0.25mg
17%

Vitamin K
13µg
13%

Vitamin B12
0.69µg
11%

Folate
41µg
10%

Vitamin D
0.34µg
2%

covered percent of daily need

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