Try this Chicken Tikka #1 recipe, or contribute your own.
Suggest a better descriptionsubmitted by: zarina@gopher.ccbr.umn.edu (Zarina Alloo, Minneapolis, MN) Prepare the marinade by mixing all the ingredients. Coat chicken pieces with the marinade, cover and refrigerate overnight or at least 4 hours. Remove chicken on to a greased baking tray and bake in a pre-heated oven at 350 degrees for an hour. Turn and baste the chicken with juices from marinade from time to time. Serve hot with naan or bread and a salad. Variations to Chicken Tikka: (1) Use the basic Chicken Tikka recipe, but instead of garam masala, use: 1 tsp ground coriander, 3/4 tsp ground cumin, tsp ground cardamom, tsp black pepper, 1/4 tsp ground cinnamon, 1/8 tsp ground cloves, 1 Tbsp paprika and tsp cayenne pepper. Also, omit green chilies and add 1 Tbsp lemon juice. (2) Use the basic Chicken Tikka recipe, but before baking the chicken, arrange the following vegetables (all thinly sliced) over and around the chicken pieces: 2 large onions, 2 green peppers, 2 large tomatoes and 2 large potatoes. DAVE
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Serving Size: 1 Serving (335g) | ||
Recipe Makes: 4 | ||
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Calories: 637 | ||
Calories from Fat: 380 (60%) | ||
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Amt Per Serving | % DV | |
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Total Fat 42.2g | 56 % | |
Saturated Fat 10.9g | 54 % | |
Monounsaturated Fat 18.9g | ||
Polyunsanturated Fat 9.4g | ||
Cholesterol 175mg | 54 % | |
Sodium 301.5mg | 10 % | |
Potassium 684.2mg | 18 % | |
Total Carbohydrate 16.2g | 5 % | |
Dietary Fiber 0.9g | 3 % | |
Sugars, other 15.3g | ||
Protein 46.2g | 66 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 637
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