Chicken Tikka Recipe
One of my personal favourites. I use this sometimes when I'm making dhansak, or as a pizza topping. Also worth considering when you fire up the barbecue in the summer.
Serves 4
Ingredients
- 21½oz / 600g skinless chicken breasts
- 3½oz / 100g low fat greek yoghurt
- 2 tsp / 10ml tikka curry powder
- 2 tsp / 10ml paprika
- 2 tsp / 10ml lemon juice
- 1 tbsp / 15ml tomato puree
- 2 garlic cloves
- 1oz / 30g root ginger
Method
- Finely chop and/or crush garlic and ginger into a glass bowl. Add tomato puree, and mix in tikka curry powder, paprika, lemon juice and greek yoghurt.
- Cut the chicken breasts each into three strips lengthwise. Place into the marinade and mix until coated. Refrigerate for 1-2 hours.
- Preheat the oven to 200°C / 400°F / Gas Mark 6. Place the marinated strips on a grill tray and bake for 15-20 minutes until just starting to brown.
- Remove the strips to a plate and cut into bite-size pieces. Serve on a bed of leaves.
Nutrition
| Nutrition Information* | ||
|---|---|---|
| Per 100g | Per serving (196g) | |
| Energy (kj) | 505 | 994 |
| Calories (kcal) | 121 | 238 |
| Protein (g) | 24.3 | 47.8 |
| Carbohydrate (g) | 2.1 | 4.1 |
| of which sugars (g) | 1.6 | 3.1 |
| Fat (g) | 1.7 | 3.3 |
| of which saturates (g) | 0.5 | 1.0 |
| Fibre (g) | 0.3 | 0.6 |
| Sodium (g) | 0.06 | 0.11 |
| * Approximate nutritional values based on average values in ingredients | ||