Chicken tikka gravy with Quinoa
by Tanvi Parikh
Macros
- Total calories
- 364
- Protein
- 38 g
- Carbs
- 47 g
- Fat
- 14 g
- Fiber
- 8 g
- Sugar
- 11 g
- Cholesterol
- 81 mg
- Sodium
- 1335 mg
- Potassium
- 1092 mg
- Vitamin A
- 2292 IU
- Vitamin C
- 23 mg
- Calcium
- 213 mg
- Iron
- 9 mg
- Vitamin D
- 26 IU
- Vitamin B12
- 0.3 µg
- Magnesium
- 129 mg
- Zinc
- 2 mg
Serves 1
Ingredients
- 100 g Chicken Breast (bite sized pieces)
- ¼ cup Plain Greek Yogurt
- 1 tsp Ginger Garlic Paste
- ½ tsp Turmeric
- ½ tsp Cumin (powdered )
- ½ tsp Coriander Powder
- ¼ tsp Red Chilli Powder (adjust to taste)
- ½ tsp Sea Salt (as desired )
- 1½ tsp Coconut Oil
- 1 Yellow Onion (30g of onion )
- 1 Tomato (30g of tomato pureed)
- ¼ cup Chicken Broth, Low Sodium
- ¼ cup Cilantro (for garnish)
- ¼ cup Quinoa (uncooked)
Steps
Marinate the Chicken: In a bowl, mix yogurt, ginger-garlic paste, turmeric powder, cumin powder, coriander powder, red chili powder, and salt. Add chicken pieces to the marinade, coating them well. Let it marinate for at least 30 minutes (or longer for more flavor).
Heat oil in a pan over medium heat. Add chopped onions and sauté until they turn translucent.
Add the marinated chicken pieces (discard excess marinade) to the pan. Cook for 5-7 minutes until the chicken is browned and cooked through.
Stir in the tomato puree and cook for 2-3 minutes until the raw smell of tomatoes disappears.
Add water or chicken broth to adjust the consistency of the gravy. Bring it to a simmer and let it cook for another 5-7 minutes until the flavors meld together and the gravy thickens slightly.
Garnish with fresh cilantro leaves. Serve the Chicken Tikka Gravy hot with steamed rice/ quinoa or naan bread.
Tips
- For a creamier texture: You can add a tablespoon of heavy cream or coconut milk towards the end of cooking.