Chicken tikka gravy
by Tanvi Parikh
Macros
- Total calories
- 237
- Protein
- 20 g
- Carbs
- 18 g
- Fat
- 10 g
- Fiber
- 5 g
- Sugar
- 10 g
- Cholesterol
- 48 mg
- Sodium
- 1298 mg
- Potassium
- 719 mg
- Vitamin A
- 2118 IU
- Vitamin C
- 21 mg
- Calcium
- 129 mg
- Iron
- 7 mg
- Vitamin D
- 13 IU
- Vitamin B12
- 0.2 µg
- Magnesium
- 34 mg
- Zinc
- 1 mg
Serves 1
Ingredients
- 60 g Chicken Breast (bite sized pieces)
- 2 tbsp 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)
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 or naan bread.
Tips
- For a creamier texture: You can add a tablespoon of heavy cream or coconut milk towards the end of cooking.