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Saffron Chicken Tikka

 
One serving costs about $1.65

$1.65 per serving

34 people like this recipe

34 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

3 gluten-free,gluten free lunch,main course,main dish,dinner Indian,Asian
spoonacular Score:9%

Spoonacular Score: 9%

 

Saffron Chicken Tikka could be just the gluten free recipe you've been looking for. This recipe serves 3. One portion of this dish contains about 25g of protein, 4g of fat, and a total of 160 calories. For $1.65 per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. A few people made this recipe, and 34 would say it hit the spot. It works well as a main course. It is brought to you by Foodista. This recipe is typical of Indian cuisine. A mixture of chicken breasts, salt, chillies, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes around 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 61%. This score is solid. Users who liked this recipe also liked Saffron-Marinated Chicken Skewers (Kesari Malai Tikka), chicken tikka , how to make chicken tikkan in oven, and chicken tikka , how to make chicken tikkan in oven.

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. One wine you could try is Thomas Schmitt Estate Riesling Kabinett. It has 4.4 out of 5 stars and a bottle costs about 20 dollars.

Thomas Schmitt Estate Riesling Kabinett

Moderately light-bodied with aromas of Granny Smith apples, our Kabinett is crisp and lively on the palate. Perfect on its own or as a complement to mild cheeses, salads, shellfish and poultry.

» Get this wine on Wine.com

Ingredients

Servings:
12.35 oz
12.35 oz chicken breasts
chicken breasts
0.5 inch
0.5 inch cinnamon stick
cinnamon stick
1
1  black cardamom seeds
black cardamom seeds
2
2  green cardamom seeds
green cardamom seeds
5
5  cloves
cloves
2
2  green chillies
green chillies
0.5 tsps
0.5 tsps garlic paste
garlic paste
0.5 tsps
0.5 tsps ginger paste
ginger paste
8
8  white pepper corns
white pepper corns
1 pinch
1 pinch saffron
saffron
2 tsps
2 tsps milk
milk
some
some salt
salt
9
9  skewers
skewers
9
9  skewers
skewers
12.35 oz chicken breasts
12.35 oz
chicken breasts
0.5 inch cinnamon stick
0.5 inch
cinnamon stick
1  black cardamom seeds
1
black cardamom seeds
2  green cardamom seeds
2
green cardamom seeds
5  cloves
5
cloves
2  green chillies
2
green chillies
0.5 tsps garlic paste
0.5 tsps
garlic paste
0.5 tsps ginger paste
0.5 tsps
ginger paste
8  white pepper corns
8
white pepper corns
1 pinch saffron
1 pinch
saffron
2 tsps milk
2 tsps
milk
some salt
some
salt
9  skewers
9
skewers
9  skewers
9
skewers

Equipment

mortar and pestle
mortar and pestle
grill pan
grill pan
skewers
skewers
grill
grill
bowl
bowl
frying pan
frying pan
mortar and pestle
mortar and pestle
grill pan
grill pan
skewers
skewers
grill
grill
bowl
bowl
frying pan
frying pan


Instructions

Soak saffron in warm milk for 15 to 20 minutes. In the meantime, dry roast the cinnamon stick, black cardamom seeds, green cardamom seeds, pepper corns and cloves. Pound them to a powder (not very fine). In a mortar and pestle grind the green chillies to a paste. (Using a pinch of coarse salt will help) Mix all the ingredients together and your marinade is ready. Ensure that you pat dry the chicken cubes. Transfer the chicken in a bowl Add the marinade to the chicken cubes and mix it well so that all pieces are well coated. Cover the bowl with a cling film and put it in the refrigerator. Leave the chicken to marinate over-night. (I marinated for almost 18 hours and the result was moist and tender chicken tikkas) For Grilling: I grilled these tikkas in my non-stick grill pan. Using a non-stick pan helped me keep the amount of oil to minimal. Soak the skewers in water for at least half an hour before you intend to serve them. Now take the skewers and start skewering the chicken pieces on them. I leave a little space in between the chicken pieces; else they stick together and do not get cooked well. (Perhaps the reason could be pan grilling) Keep the skewers ready and then heat the pan (medium hot). You can use an oil spray or pour a little oil using a spoon in a linear fashion across the grill pan. Place the skewers over the oiled pan and grill them on medium low heat. It will take approximately 45 seconds to a minute for one side to get cooked. Then turn around and cook the other side the same way. Serve them hot as a starter or as a main course with Bakarkhani!! Bon apptit!!

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

Price Breakdown

Cost per Serving: $1.65
Ingredient
350 grams chicken breasts
½ inches cinnamon stick
1 black cardamom seeds
2 green cardamom seeds
5 cloves
2 green chillies
½ teaspoons garlic paste
½ teaspoons ginger paste
8 white pepper corns
2 teaspoons milk
Price
$3.10
$0.03
$0.03
$0.07
$0.25
$0.40
$0.07
$0.11
$0.88
$0.01
$4.95

Nutritional Information

Quickview
160 Calories
25g Protein
3g Total Fat
4g Carbs
10% Health Score
Limit These
Calories
160k
8%

Fat
3g
6%

  Saturated Fat
0.82g
5%

Carbohydrates
4g
2%

  Sugar
1g
1%

Cholesterol
75mg
25%

Sodium
431mg
19%

Get Enough Of These
Protein
25g
51%

Vitamin B3
12mg
61%

Selenium
37µg
54%

Vitamin B6
0.89mg
45%

Phosphorus
254mg
25%

Manganese
0.38mg
19%

Vitamin B5
1mg
17%

Potassium
446mg
13%

Magnesium
34mg
9%

Fiber
2g
8%

Vitamin B2
0.13mg
7%

Vitamin C
5mg
7%

Vitamin B1
0.08mg
5%

Zinc
0.74mg
5%

Iron
0.88mg
5%

Vitamin B12
0.25µg
4%

Copper
0.06mg
3%

Calcium
22mg
2%

Vitamin E
0.26mg
2%

Folate
5µg
1%

Vitamin D
0.15µg
1%

covered percent of daily need

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