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$2.22 per serving
11 likes
Ready in 45 minutes
Spoonacular Score: 52% 
You can never have too many Indian recipes, so give Creamy Chicken Tikka Masalan a try. This recipe serves 4 and costs $2.22 per serving. One serving contains 570 calories, 23g of protein, and 50g of fat. It is brought to you by spoonacular user thomasjmai22. If you have skinless boneless chicken breasts, canned tomato sauce, yogurt, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes around 45 minutes. If you like this recipe, take a look at these similar recipes: Creamy Chicken Tikka Masala, Chicken in Creamy Tomato Curry: Chicken Tikka Masala, and Chicken in Creamy Tomato Curry: Chicken Tikka Masala.
Indian on the menu? Try pairing with Riesling, Sparkling rosé, and Gruener Veltliner. 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. You could try J.J. Prum Graacher Himmelreich Kabinett Riesling. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 22 dollars per bottle.
Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit
If you are concerned about BPA-linings in canned products, look for tomato products packaged in glass, as acidic foods like tomatoes are more likely to leach BPA from the lining. You might also look for low-sodium versions or the label "no salt added" to cut down on unnecessary sodium.
Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.
If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.
Yogurt is a good source of probiotics, "good" bacteria that contribute to intestinal health and can improve digestion. Look at the label on your yogurt and make sure it says it contains "live and active cultures."
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).
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.
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.
Confused by the different types of cream — Most differences arise from the fat content of the cream, and whether or not the cream has been "soured" by adding lactic acid bacteria to give it a tangy flavor.
Keeping ginger on hand all the time doesn't mean you have to buy bottled ginger. Instead, freeze fresh ginger whole and grate what you need while its still frozen.
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gluten-free
