Chicken tikka masala

Home » British


Chicken tikka Masala
Nutrition Information
  • Serves: 5
  • Serving size: 200 grams
  • Calories: 691
  • Fat: 44 grams
  • Saturated fat: 14 grams
  • Unsaturated fat: 22 grams
  • Carbohydrates: 39 grams
  • Sugar: 8 grams
  • Sodium: 1366 mg
  • Fiber: 6 grams
  • Protein: 38 grams
Recipe type: Curry
Cuisine: British
Prep time: 
Cook time: 
Total time: 
Chicken tikka Masala is an Anglo-Indian curry. There are various accounts of how it was first made. One account is that an Indian chef in Scotland developed the recipe to use up leftovertandoori chicken. Yet another version was that a chef put it together to satisfy a complaining customer. The customer was apparently complaining because the dish he had been served was too spicy. Irrespective of how it was first made, it soon caught on and was destined to become one of the Uk’S most popular curries ever
For the roasted chicken
  • Chicken breast fillets - 500 grams
  • Lemon juice – three tablespoons
  • Double cream– six tablespoons
  • Garlic – two cloves (finely chopped).
  • Vegetable oil – three tablespoons
  • Fresh ginger - twenty grams 9 freshly grtated0
  • Cumin powder – one teaspoon
  • Paprika – one teaspoon
  • Garum masala - half a teaspoon
  • Chilli powder – one teaspoon
  • Salt – one teaspoon
For the Tikka sauce
  • White onion – one medium ( peeled and finely sliced).
  • Fresh ginger – one tablespoon freshly grated.
  • Garlic cloves – four (finely minced).
  • Vegetable oil – four tablespoons
  • Coriander powder – one tablespoon
  • Turmeric ½ teaspoon
  • Chilli powder – half a teaspoon
  • Paprika – two teaspoons
  • Full fat yoghurt – four tablespoons
  • Cream of tomato soup – one cup
  • Chicken stock – 350 ml
  • Garum masala - one teaspoon
  • Salt for seasoning
  • Coriander leaves – four tablespoons (sliced)
  1. Combine all the ingredients listed under “for the chicken” (except for the chicken pieces in a mixing bowl. Mix well
  2. Place the chicken pieces in a shallow dish. Pour the sauce over the chicken. Cover with clingfilm and allow to marinate for at least six hours.
  3. Once the chicken has marinated, place the pieces on a grilling tray grill in the oven at 250 degrees Celsius. ,. Monitor the grilling chicken to make sure it doesn’t burn. Some chargrilled bits will add to the flavour, but it can't be overdone. Once the chicken is adequately cooked, keep warm
Tikka sauce
  1. Fry the onions in the vegetable or ghee until they start becoming translucent.
  2. Add the garlic and ginger fry for a minute.
  3. Now add all the remaining dry spices listed under “for the tikka sauce”. Cook gently for two to three minutes.
  4. Add the yoghurt and stir well
  5. Add the cream of tomato soup and the stock. Bring to a steady simmer until the heat is heated through
  6. Your chicken tikka masala is done. Adjust seasoning to taste with salt
  7. Pour the sauce over the chargrilled chicken pieces. Garnish with coriander leaves
  8. Serve with cooked basmati rice or rotis
Thi recipe can be made with pre-bought tandoori chicken

This recipe yields 5 portions

Keywords: Chicken tikka masala





Chilli and cheese bread – UK

Home » British

Baking bread with Chillies

Chilli, cheese and onion bread
Nutrition Information
  • Serves: 12 portions
  • Serving size: 100g
  • Fat: 37 grams
  • Saturated fat: 5.3 grams
  • Carbohydrates: 5. 2 grams
  • Sugar: 3.3 grams
  • Sodium: 0.4 grams
  • Fiber: 5.7 grams
  • Protein: 17 grams
Recipe type: Bread
Cuisine: British
Prep time: 
Cook time: 
Total time: 
Not only is this a Keto friendly bread very easy to make but it also turns out fantastically every time. The combination of cheese, chillies and onions is one of the classical tastes that is difficult to beat. Having this bread with some butter, a slice of cheese ( i know, even more cheese) and just a dab of marmite is to me, simply the best! Enjoy
  • Almond flour – 500 grams
  • Cayenne powder - 1 teaspoon
  • Bicarbonate of soda – ½ teaspoon
  • Cream of tartar - 1 teaspoon (or 1.5 tsp baking powder)
  • Salt to taste
  • Large onion – ½ finely chopped
  • Hot chillies - Approx 1 tablespoon hot chillis finely chopped ( Birds-eye or similar)
  • Mature cheddar – grated - 75 grams
  • Greek yoghurt - 60 grams
  • Eggs – two large
  1. Mix all the dry ingredients
  2. Add cheese, onions, chilli and wet ingredients
  3. Mix until thoroughly combined
  4. Spoon into a silicone muffin tray ( makes 12 )
  5. Bake 20 mins at 180 degrees Celsius until browned
  6. Remove from oven and serve
This recipe yields 12 muffin-sized portions of about 72 grams each

Keywords: Chilli, cheese and onion bread

Link button