Chicken tikka masala
Bifidus plain yoghurt 1.0 ud
Ginger 25.0 g
Ground black pepper 0.5 g
Sweet paprika 2.5 g
Chilli pepper 1.5 g
Butter 0.075 kg
Chile rojo fresco 0.008 kg
For the chicken marinade:
- Using a mortar or a blender, grind the garlic without germ, the peeled ginger, lemon juice and yoghurt.
- In a frying pan, lightly toast the cumin, cloves and garam masala at a medium heat. Wrap in aluminium foil to prevent them from burning.
- Add the toasted spices and the sweet and spicy paprika to the mixture, that way you will obtain the marinade. Cut the boned and peeled chicken into 5 cm strips, add salt and pepper and then cover with the marinade.
- Keep in the refrigerator for a day.
For the Tikka Masala sauce:
- Sauté the garlic with butter, then add the red pepper and lastly the onion. Season while sautéeing.
- Add the turmeric, ground coriander and half of the fresh coriander stems chopped into brunoise. Sauté at a medium heat.
- Add the tomato sauce and turn up the heat.
- Add the ground almonds, the coconut milk and the fresh coriander leaves (whole or chopped into brunoise).
- Adjust to taste, spiciness and thickness.
For the garnish:
- Prepare pilaw rice.
HOW TO SERVE
- Skewer the marinated chicken and then cook on the griddle or grill.
- Briefly heat the roasted chicken pieces in the Tikka Masala sauce.
- Place the rice on the plate forming a crown shape and then place the chicken with the sauce in the middle.
- Decorate with coriander leaves.
Nutritional information (1 portion)
Fiber 102.33 g
Saturates 23.03 g
Monounsaturated fatty acids 12.86 g
Polyunsaturated fatty acids 8.59 g
Cholesterol 138.03 mg
Calcium 463.99 mg
Iron 255.71 mg
Zinc 1.85 mg
Vitamin A 11832.29 ug
Vitamin C 1037.35 g
Folic acid 201.92 ug
Salt (Sodium) 1122.87 mg
Sugars 97.15 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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