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Saffron Chicken Tikka

 
One serving costs about $1.44

$1.44 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:59%

Spoonacular Score: 59%

 

Saffron Chicken Tikkan is a main course that serves 3. For $1.44 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. One serving contains 159 calories, 25g of protein, and 4g of fat. If you have pepper corns, cloves, an of saffron, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free diet. 34 people were impressed by this recipe. It is a rather inexpensive recipe for fans of Indian food. From preparation to the plate, this recipe takes around around 45 minutes. It is brought to you by Foodista. Taking all factors into account, this recipe earns a spoonacular score of 59%, which is pretty good. If you like this recipe, you might also like recipes such as Saffron-Marinated Chicken Skewers (Kesari Malai Tikka), chicken tikka , how to make chicken tikkan in oven, and chicken tikka masala , how to make chicken tikka masala.

Gruener Veltliner, Riesling, and Sparkling rosé are my top picks for Indian. 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 Vocal Vineyards Alfaro Vineyard Gruner Veltliner with a 4.5 out of 5 star rating seems like a good match. It costs about 33 dollars per bottle.

Vocal Vineyards Alfaro Vineyard Gruner Veltliner



» Get this wine on Wine.com

Ingredients

Servings:
2.33 cups
2.33 cups chicken breasts
chicken breasts
0.5 inch
0.5 inch cinnamon stick
cinnamon stick
1
1  black seeds
black seeds
2
2  green seeds
green 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
white pepper
1 pinch
1 pinch saffron
saffron
2 tsps
2 tsps milk
milk
some
some salt
salt
9
9  skewers
skewers
2.33 cups chicken breasts
2.33 cups
chicken breasts
0.5 inch cinnamon stick
0.5 inch
cinnamon stick
1  black seeds
1
black seeds
2  green seeds
2
green 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
8
white pepper
1 pinch saffron
1 pinch
saffron
2 tsps milk
2 tsps
milk
some salt
some
salt
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: $1.44
Ingredient
350 grams chicken breasts
½ inches cinnamon stick
1 black seeds
2 green seeds
5 cloves
2 green chillies
½ teaspoons garlic paste
½ teaspoons ginger paste
8 white pepper
2 teaspoons milk
Price
$3.10
$0.03
$0.03
$0.07
$0.25
$0.40
$0.07
$0.11
$0.24
$0.01
$4.31

Tips

Health Tips

  • 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.

  • Studies have shown people who drink full fat milk are thinner than those who drink low-fat or fat-free milk instead. Keep that in mind before you decide to swap. If you want to go dairy free, however, you can replace milk with unsweetened soy milk in most recipes.

  • 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!

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

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

  • There are two types of cinnamon. The more expensive and rarer type is Ceylon cinnamon (considered to be "true cinnamon"). The cinnamon most common in North America is cassia cinnamon. Though the flavor is certainly similar, Ceylon cinnamon is said to be more subtle yet also more complex.

Green Tips

  • To avoid antibiotics, hormones, and other nasties in your milk, choose organic whenever possible. If you can't afford organic, look for milk labeled hormone and antibiotic free. It is often less expensive.

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

Disclaimer

Nutritional Information

Quickview
159 Calories
25g Protein
3g Total Fat
4g Carbs
12% Health Score
Limit These
Calories
159
8%

Fat
3g
6%

  Saturated Fat
0.84g
5%

Carbohydrates
4g
2%

  Sugar
1g
1%

Cholesterol
75mg
25%

Sodium
303mg
13%

Get Enough Of These
Protein
25g
51%

Vitamin B3
12mg
61%

Selenium
37µg
54%

Vitamin B6
0.89mg
45%

Manganese
0.61mg
30%

Phosphorus
253mg
25%

Vitamin B5
1mg
17%

Potassium
479mg
14%

Magnesium
36mg
9%

Fiber
1g
8%

Vitamin B2
0.13mg
8%

Vitamin C
5mg
6%

Vitamin B1
0.08mg
5%

Zinc
0.74mg
5%

Vitamin K
5µg
5%

Iron
0.76mg
4%

Vitamin B12
0.25µg
4%

Copper
0.07mg
4%

Calcium
26mg
3%

Vitamin E
0.29mg
2%

Folate
5µg
1%

Vitamin A
56IU
1%

Vitamin D
0.16µg
1%

covered percent of daily need

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