looking for a chicken tikka recipe that really delivers the chicken marinade in this indian style curry offers the perfect balance of spices and flavours br iframe src https resources newscdn com au cs video vjs stable build index html id 5348771529001 5770873830001 domain taste height 300 width 500 iframe
The ingredient of Chicken Tikka
- 750g diced chicken breast
- 260g 1 cup low fat natural yoghurt
- 3cm piece fresh ginger peeled grated
- 3 garlic cloves crushed
- 2 teaspoons sharwoods tandoori curry paste
- 1 teaspoon garam masala
- 1 2 teaspoon hot chilli powder
- 60ml 1 4 cup fresh lemon juice
- salt freshly ground pepper
- 2 bunches english spinach ends trimmed washed dried
- 12 round 15cm diameter flour tortillas
- fresh coriander leaves to serve
- lemon wedges to serve
The Instruction of chicken tikka
- place the chicken in a glass or ceramic bowl add the yoghurt ginger garlic curry paste garam masala chilli powder and lemon juice and toss to combine season with salt and pepper cover with plastic wrap and place in the fridge for 1 hour to develop the flavours
- place the chicken mixture in a saucepan over low heat and cook stirring occasionally for 15 minutes or until just cooked
- preheat a chargrill pan on high use a large slotted spoon to transfer one quarter of the chicken mixture to the pan and cook for 1 2 minutes each side or until golden repeat in 3 more batches with remaining mixture reheating the pan between batches
- place spinach in a heatproof bowl and pour over boiling water drain and refresh under cold running water drain well squeeze out any excess water
- heat tortillas following packet directions divide among serving bowls top with spinach chicken mixture and coriander serve with lemon wedges
Nutritions of Chicken Tikka
calories: 478 caloriescalories: 10 grams fat
calories: 4 5 grams saturated fat
calories: 54 grams carbohydrates
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calories: 39 grams protein
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calories: nutritioninformation
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