Recipe Overview
Prep | 75 min |
Total | 75 min |
Difficulty | easy |
Diet |
|
Country |
|
Category |
|
Allergies |
|
calcium (Ca) | 995.29 mg |
carbohydrates, available | 128.01 g |
dietary fibres | 15.38 g |
docosahexanoic acid | 1.06 g |
energy kJ | 13409 kJ |
energy kcal | 3202 kcal |
fat, total | 166.97 g |
iodine (I) | 156.42 µg |
iron (Fe) | 16.52 mg |
protein | 290.91 g |
sugars, total | 42.25 g |
vitamin A (beta-carotin) | 1.32 mg |
vitamin A (retinol) | 545.8 µg |
vitamin A (retinol-equivalent) | 766.4 µg |
vitamin B1 (thiamin) | 1.11 mg |
vitamin B6 (pyridoxine) | 4.95 mg |
vitamin B9 (folic acid) | 255.88 µg |
vitamin C (ascorbic acid) | 232.54 mg |
vitamin D (calciferol) | 0.42 µg |
zinc (Zn) | 18.31 mg |
Chicken tikka masala, India
Classic Chicken Tikka Masala
Classic Chicken Tikka Masala The recipe Chicken tikka masala, India and thousands of others can be licensed at cookbutler.com, including more than 100 nutritional details, information on calories and vitamins.
Nutrition details
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behenic acid | Only for registered user |
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docosatetraenoic acid | Only for registered user |
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hexadecadienic acid | Only for registered user |
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vitamin A (beta-carotin) | Only for registered user |
vitamin A (retinol) | Only for registered user |
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vitamin B1 (thiamin) | Only for registered user |
vitamin B12 (cobalamin) | Only for registered user |
vitamin B2 (riboflavin) | Only for registered user |
vitamin B3 (niacin) | Only for registered user |
vitamin B3 (niacin-equivalent) | Only for registered user |
vitamin B5 (pantothenic acid) | Only for registered user |
vitamin B6 (pyridoxine) | Only for registered user |
vitamin B7 (biotin) | Only for registered user |
vitamin B9 (folic acid) | Only for registered user |
vitamin C (ascorbic acid) | Only for registered user |
vitamin D (calciferol) | Only for registered user |
vitamin E (alpha-tocopherol) | Only for registered user |
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vitamin K (phylloquinone) | Only for registered user |
Ingredients
4
serving
servings
1 chicken 1.2-1.4 kg, oven-ready
1 lemon
salt
freshly milled peppercorns
For the marinade
2 teaspoons freshly grated ginger
2 garlic cloves
500 grams yogurt
2 tablespoons vegetable oil
2 tablespoons paprika
ground spice mix ½ tsp cumin, black pepper, chili powder and turmeric
1 tablespoon chopped coriander leaves
300 grams rice
Directions
1.
Wash and dry the chicken and joint into 6-8 pieces. Score the surface of the chicken pieces to a depth of 0.5 cm/1/4 inch and put into a shallow dish. Sprinkle with pepper, salt and the juice of a lemon. Let stand for about 30 minutes. Peel the ginger and garlic. Press the garlic. Mix all the spices for the marinade with the yogurt. Coat the chicken pieces generously with the marinade and seal the dish with aluminum foil. Marinate the chicken in the refrigerator for 8 hours or overnight. Preheat the oven to 180°C/350°F. Line a cookie sheet with aluminum foil and put the chicken pieces on the sheet. Cook in oven for 35-40 minutes, brushing frequently with marinade (using about 1/4), and adding a little water if necessary.
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Recipe Overview
Prep | 75 min |
Total | 75 min |
Difficulty | easy |
Diet |
|
Country |
|
Category |
|
Allergies |
|
calcium (Ca) | 995.29 mg |
carbohydrates, available | 128.01 g |
dietary fibres | 15.38 g |
docosahexanoic acid | 1.06 g |
energy kJ | 13409 kJ |
energy kcal | 3202 kcal |
fat, total | 166.97 g |
iodine (I) | 156.42 µg |
iron (Fe) | 16.52 mg |
protein | 290.91 g |
sugars, total | 42.25 g |
vitamin A (beta-carotin) | 1.32 mg |
vitamin A (retinol) | 545.8 µg |
vitamin A (retinol-equivalent) | 766.4 µg |
vitamin B1 (thiamin) | 1.11 mg |
vitamin B6 (pyridoxine) | 4.95 mg |
vitamin B9 (folic acid) | 255.88 µg |
vitamin C (ascorbic acid) | 232.54 mg |
vitamin D (calciferol) | 0.42 µg |
zinc (Zn) | 18.31 mg |
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