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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:78%

Spoonacular Score: 78%

 

The recipe Chicken Tikka Masalan Indian could satisfy your Indian craving in roughly 45 minutes. This main course has 877 calories, 65g of protein, and 29g of fat per serving. This recipe serves 4 and costs $5.13 per serving. A mixture of chicken breasts, paprika, yogurt, and a handful of other ingredients are all it takes to make this recipe so scrumptious. This recipe from Foodista has 1 fans. All things considered, we decided this recipe deserves a spoonacular score of 74%. This score is pretty good. Similar recipes are chicken tikka masala , how to make chicken tikka masala, chicken tikka masala , how to make chicken tikka masala, and chicken tikka masala , how to make chicken tikka masala.

Riesling, Gruener Veltliner, and Sparkling rosé are great choices for Chicken Tikka Masala. 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 Schmitt Sohne Relax Riesling with a 4.4 out of 5 star rating seems like a good match. It costs about 9 dollars per bottle.

Schmitt Sohne Relax Riesling

Relax Riesling is fermented slightly dry with a wonderful fruity bouquet and intense flavors of apples and peaches with just a hint of citrus. The natural acidity gives this wine a perfect balance that is refreshingly crisp and leaves your mouth watering. A perfect party wine, or can be enjoyed with a variety of foods from seafood and poultry to oriental food and fresh salads.

» 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 4 garlic
4 garlic
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 and pepper
salt and pepper
2 Tbsps
2 Tbsps canola oil
canola oil
4
4  loaves ready-made naan
loaves ready-made naan
some
some fresh cilantro
fresh cilantro
some
some fresh cilantro
fresh cilantro
2 lb boneless chicken breasts
2 lb
boneless chicken breasts
1  white onion
1
white onion
1 cloves 4 garlic
1 cloves
4 garlic
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 and pepper
1 dash
salt and pepper
2 Tbsps canola oil
2 Tbsps
canola oil
4  loaves ready-made naan
4
loaves ready-made naan
some fresh cilantro
some
fresh cilantro
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: $5.14
Ingredient
2 pounds boneless chicken breasts
1 white onion
1 clove 4 garlic
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 loaves ready-made naan
some fresh cilantro
some fresh cilantro
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
$0.01
$0.01
$20.55

Nutritional Information

Quickview
877 Calories
64g Protein
29g Total Fat
86g Carbs
40% Health Score
Limit These
Calories
877k
44%

Fat
29g
45%

  Saturated Fat
7g
45%

Carbohydrates
86g
29%

  Sugar
17g
19%

Cholesterol
170mg
57%

Sodium
1232mg
54%

Get Enough Of These
Protein
64g
130%

Vitamin B3
26mg
134%

Selenium
76µg
109%

Vitamin B6
2mg
105%

Phosphorus
646mg
65%

Potassium
1957mg
56%

Iron
7mg
44%

Vitamin B5
4mg
43%

Manganese
0.86mg
43%

Vitamin E
5mg
40%

Vitamin A
1768IU
35%

Copper
0.66mg
33%

Magnesium
131mg
33%

Vitamin C
26mg
32%

Fiber
7g
31%

Vitamin B2
0.5mg
30%

Calcium
242mg
24%

Zinc
2mg
18%

Vitamin B1
0.25mg
17%

Vitamin K
14µg
14%

Vitamin B12
0.69µg
11%

Folate
41µg
10%

Vitamin D
0.29µg
2%

covered percent of daily need

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