Estimated Nutrition (whole recipe, rough)
Counts 11 of 16 ingredients — the other 5 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Plum | 1 medium (66g) | 30 |
| Tomato | 1 medium (123g) | 22 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Seed | not in our table | 0 |
| Sauce | not in our table | 0 |
| Coriander | not in our table | 0 |
| Malt | not in our table | 0 |
| Tamarind | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 675 g (1.5 lb ) cooked Chicken Tikka
- 2 tbsp mustard seed oil (see notes)
- 4 large cloves of garlic , finely chopped
- 200 g (7 oz ) onions , finely chopped (optional)
- 1 tin (28 oz ) plum tomatoes , chopped
- 1–4 chopped fresh green chiles (depending on strength of the chiles and the desired strength of the sauce)
- 2 tbsp chopped fresh cilantro (coriander leaves)
- 50 ml (4 fl oz ) single cream
- 1 tbsp malt vinegar or tamarind extract
- 2 tbsp curry paste
- 2 tbs p tandoori masala paste
- 1 tbs p tomato paste
- 1 tbs p garam masala
Directions
Heat the oil in a wok or large frying pan .
Add the garlic and onions and stir-fry until browned.
Add the curry pastes and mix well, adding a little water or yogurt.
Add the cooked chicken tikka, and stir-fry for two minutes to heat through.
Add the tomatoes, vinegar, tomato paste, and chilies and simmer for five minutes. Add more extra water if needed.
Add the cream, garam masala, and chopped cilantro and simmer for a few times.
Garnish with fresh coriander and serve with Naan , rice coloured yellow with turmeric , onion bahjis and/or a glass of white wine .