Chicken thighs in tikka masala sauce
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 408, total fat 16 G., saturated fats G., proteins 47 G., carbohydrates 19 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 408, total fat 16 G., saturated fats G., proteins 47 G., carbohydrates 19 G., fiber G., cholesterol mg, sodium mg, sugar G.
Chicken thighs in tikka masala sauce - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 8 skinless, boneless, cleaned chicken thighs (800-900 g)
- 1 large head of cauliflower, cut into florets
- 1 can (425 g) of tomato pulp, canned without added salt
- 2 tbsp tomato paste
- 1 piece of ginger, peeled and roughly chopped (5cm long).
- 4 cloves of garlic
- 2 tsp of the mixture Garam masala spices
- 1/4 tsp cayenne pepper
- Salt
- 3/4 cup low-fat natural yogurt
- 2 tbsp. l. olive oil
- 1/4 cup chopped fresh cilantro
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Cooking the dish according to the recipe:
- In a food processor, pulse the ginger, garlic, garam masala, and 1/4 teaspoon each cayenne pepper and salt until smooth.
Combine the cauliflower, a tablespoon of the resulting paste, a tablespoon of water, and a pinch of salt in a microwave-safe bowl. Add the tomato paste to the remaining spice paste, pulse, and then transfer a tablespoon to the bowl.
Add 1/2 cup yogurt, a pinch of salt and chicken, stir. - Heat the olive oil in a skillet over medium-high heat. Add the remaining spice mixture and tomato paste and cook, stirring, for 3 minutes. Add the tomatoes, 1 1/4 cups water, and 1/2 teaspoon salt. Bring to a boil and simmer until thickened, 15-20 minutes.
- Meanwhile, preheat the oven to 350 degrees F. Place the chicken on a foil-lined baking sheet and grill until almost cooked through, 5-6 minutes per side. Microwave the cauliflower for 10-12 minutes. Stir in the cilantro.
Add 1/4 cup yogurt to the pan. Add the chicken and simmer until cooked through, 4 minutes. Serve with the cauliflower.
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