|2 servings||calories per servings 770||protein serving 45 g||carbs per serving 100 g||total fat per serving 21 g|
While this Indian-style dish’s origins are highly contested, it’s undoubtedly one of the most popular meals in the United Kingdom, in both restaurants and in home kitchens. As is traditional in chicken tikka, you’ll slice your chicken into bite-sized pieces and marinate them in yogurt and spices before roasting in the oven until lightly golden. The “masala” - referring to a complex blend of spices in Indian cooking - comes into play in the creamy tomato sauce, and fills the kitchen with the enticing fragrance from a combination of ginger and garlic with aromatic cumin, coriander, chiles and more. A cucumber salad on the side complements the dish with refreshing, crisp bites, and toasted naan is perfect for scooping up any sauce leftover on the plate.
|Nutrition Facts||/ Per Serving|
|Total Fat||21 g|
|Saturated Fat||6 g|
|Trans Fat||0 g|
|Total Carbohydrates||100 g|
|Dietary Fiber||5 g|
• Heat oven to 425° F
• Place a small saucepan over high heat. Add rice, 1 1/2 cups water and 1/4 teaspoon kosher salt.
• When water boils, reduce heat to medium-low. Cover, and cook until all liquid has been absorbed and rice is tender, about 15 minutes.
• Remove from heat. Set aside, covered, until ready to serve.
MISE EN PLACE
• Peel and slice cucumber.
• Peel onion. Finely chop 1/2 cup; save any extra for another use.
• Peel and chop garlic.
• Peel and mince ginger.
• Pick and chop cilantro leaves.
• Cut chicken into 1-inch pieces
• In a bowl, combine 2 tablespoons yogurt, half of garlic, half of ginger and 1 teaspoon spice blend.
• Toss in chicken. Let marinate 5-10 minutes.
• In a bowl, toss cucumbers with 1/4 teaspoon kosher salt.
• Fold in half of cilantro.
• Place a deep skillet over medium-high heat. Add 2 teaspoons cooking oil. When oil is hot, add onion. Cook, stirring, until onion begins to become tender, about 2 minutes.
• Add remaining garlic and ginger. Cook, stirring, until fragrant, about 1 minute.
• Season with remaining spice blend.
Stir in Drunken tomatoes, half of remaining yogurt, tomato paste, bouillon cube, 1/2 cup water and half-and-half. Simmer, stirring occasionally, until sauce thickens, 5-7 minutes.
While sauce simmers:
• Grease or line a baking sheet.
• Spread chicken in a single layer. Roast in oven until firm, about 5 minutes (chicken will finish cooking in the sauce).
• Add chicken and its juices to the sauce. Cook, stirring occasionally, until chicken is opaque throughout, 2-3 minutes.
• Taste and adjust seasoning as desired with kosher salt.
While chicken finishes, warm naan in oven.
• Whisk 1 tablespoon water into remaining yogurt.
• Divide rice between 2 bowls.
• Top with tikka masala and cucumbers.
• Drizzle with yogurt sauce and garnish with remaining cilantro. Serve with naan, and enjoy!
Nancie McDermott is a cookbook author and cooking teacher fascinated by the people, stories, and places behind the food. A NC native and graduate of UNC Chapel Hill, she loves exploring the history, culture, and distinctions within the regional cuisines of the American South. Nancie is a member of the International Association of Culinary Professionals, Les Dames d’Escoffier, Association of Food Journalists, and the Southern Foodways Alliance, and lives with her family in Chapel Hill NC.Learn More...