BAKED CHICKEN TIKKA RECIPE BY TASTY
Here's what you need: plain yogurt, red chili powder, ground coriander, ground cumin, ground tumeric, garam masala, lemon juice, dried fenugreek leaves, fresh cilantro stem, salt, ginger garlic paste, red food colorings, chicken leg quarters
Provided by Noor Aslam
Categories Dinner
Yield 4 servings
Number Of Ingredients 13
Steps:
- Combine all ingredients in a bowl except chicken.
- Make long slits on chicken with a knife.
- Put the chicken in the marinade overnight.
- Bake at 450°F (230°C) for 50 minutes..
- Enjoy!
Nutrition Facts : Calories 176 calories, Carbohydrate 7 grams, Fat 8 grams, Fiber 1 gram, Protein 16 grams, Sugar 4 grams
OVEN ROASTED CHICKEN TIKKA
This recipe goes well for a small party. It is a repetition in my dinner and the wonderful thing is that you can do the preparation a day ahead.
Provided by neelu07
Categories Asian
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Wash and clean the chicken legs with skin off.
- Mix yoghurt and all ingredients in a bowl.
- Marinate the chicken legs. Keep overnight in the fridge.
- Take out of the fridge atleast an hour before cooking.
- Preheat the oven at 350 degrees.
- Place the marinated chicken legs in a oven dish lined together leaving the extra marinate.
- Bake it for 1 hour. Because it tastes good if it is cooked well. Turn it over after first half-an-hour.
Nutrition Facts : Calories 349.5, Fat 24, SaturatedFat 6.3, Cholesterol 139.6, Sodium 723.5, Carbohydrate 0.8, Fiber 0.3, Sugar 0.4, Protein 30.7
ROASTING TIN CHICKEN TIKKA MASALA
Make a quick, hearty weeknight supper with this all-in-one chicken curry bake. Serve with naans and finely chopped red onion
Provided by Esther Clark
Time 1h15m
Number Of Ingredients 20
Steps:
- Season the chicken legs with a little salt. Heat the rapeseed oil in a large, non-stick frying pan over a high heat and add the chicken legs to the pan, skin-side down. Fry for 5-7 mins, turning occasionally until deep golden brown and crisp on all sides. Remove to a plate and set aside.
- Peel the garlic cloves and blitz to a purée in a food processor with the onion, ginger and chilli. Heat the ghee or butter in the pan over a medium heat and cook the oniony purée for 15 mins, stirring often. Stir in the spices, tomato purée and cardamom, then cook for 2 mins more. Tip in the canned tomatoes, stock and sugar, bring to a simmer, cover and cook for a further 15 mins. Season to taste.
- Heat the oven to 200C/180C fan/gas 6. Stir the double cream through the sauce, then tip it into a baking dish large enough to fit all the chicken legs in a single layer. Nestle the chicken legs in the sauce and bake in the oven for 25-30 mins until cooked through - the juices should run clear when pierced with the tip of a knife in the thickest part of the legs. Scatter with the coriander leaves and red onion, then serve with pilau rice and naans for mopping up the sauce.
Nutrition Facts : Calories 470 calories, Fat 34 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 15 grams sugar, Fiber 5 grams fiber, Protein 23 grams protein, Sodium 0.41 milligram of sodium
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