Chicken Tikka Masala Recipe

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Chicken Tikka Masala
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Ingredients:

Directions:

  1. In a blender on high speed, or in a small food processor, add the ginger and garlic and blend until you have a paste. In a large bowl combine the ginger and garlic paste with the remaining ingredients. Add the chicken and mix until the chicken is evenly coated. Let marinate in the refrigerator overnight.
  2. Grill chicken over medium-high heat until it is fully cooked and tender.
  3. You can also bake the chicken in the oven: Preheat the oven to 350 degrees F.
  4. Spread the chicken and remaining marinade evenly in a baking pan. Cover with aluminum foil and bake for 30 to 40 minutes, or until chicken is tender.
  5. Serve with mint or yogurt.
  6. Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 632.77 Kcal (2649 kJ)
Calories from fat 538.44 Kcal
% Daily Value*
Total Fat 59.83g 92%
Cholesterol 74.85mg 25%
Sodium 982.75mg 41%
Potassium 451.49mg 10%
Total Carbs 4.67g 2%
Sugars 3.3g 13%
Dietary Fiber 0.25g 1%
Protein 24.81g 50%
Vitamin C 1.9mg 3%
Iron 0.2mg 1%
Calcium 86.3mg 9%
Amount Per 100 g
Calories 250.05 Kcal (1047 kJ)
Calories from fat 212.78 Kcal
% Daily Value*
Total Fat 23.64g 92%
Cholesterol 29.58mg 25%
Sodium 388.36mg 41%
Potassium 178.42mg 10%
Total Carbs 1.85g 2%
Sugars 1.3g 13%
Dietary Fiber 0.1g 1%
Protein 9.81g 50%
Vitamin C 0.7mg 3%
Iron 0.1mg 1%
Calcium 34.1mg 9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 17.6
    Points
  • 18
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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