Tandoori Chicken Masala
Servings:
This has been added to your mealplan
Ingredients
Instructions
Nutrition
| 260 g | Chicken breast | |
| 60 g | Spinach | |
| 65 g | Creme fraiche | |
| 1.5 tbsp | Butter | |
| 2 cloves | Garlic | |
| 2 tbsp | Mango chutney | |
| 2 tbsp | Tandoori masala spice | |
| 50 g | Crispy onions | |
| 150 g | White rice | |
| 2 tbsp | Tomato paste | |
| 1 pot | Chicken stock |
- Rinse the rice to remove excess starch. Pour 300ml cold salted water (per 2P) into a medium pot with a tight-fitting lid. Stir in the rice and bring to a boil. Once boiling, lower the heat to medium, cover, and cook for 10 mins. Remove from the heat. Keep covered for 10 mins or until ready to serve (the rice will continue to cook in its own steam).
- To make the tandoori masala mix, add all the spices together and mix to combine. Set aside. Cube the chicken breasts to prepare, and set aside. Peel and dice the garlic, set aside.
- Place a pan over medium-high heat with a drizzle of oil. Once hot, add the chicken and season with salt and pepper. Cook until browned all over, 5-6 mins. Turn occasionally.
- Once the chicken has browned, add the tomato paste, garlic and tandoori masala mix to the pan. Mix well and cook until fragrant, 1 min.
- Stir in the stock pot and 100ml water (per 2P). Bring to a boil, then lower the heat so the sauce comes to a simmer. Simmer until the chicken is cooked through, 3-4 mins.
- Once the chicken is cooked, stir in the creme fraiche, mango chutney and butter. Add the spinach to the pan—a handful at a time—until wilted and piping hot, 1-2 mins. Remove from the heat. Add a splash more water if you feel the sauce is too thick. Taste and season with salt and pepper if needed.
- Fluff up the rice with a fork and divide between plates. Spoon over the tandoori chicken masala. Sprinkle over the crispy onions to finish.
Fat:
15g
Saturates:
7.7g
Sugars:
19g
Protein:
41.9g
Carbs:
89.4g
Fiber:
3.8g
55.2%
Calories
90.3%
Carbs
49.3%
Protein
37.5%
Fat
15.2%
Fiber