200°C · 15-30 minAllergens
Lactose
SulfietIndian Tikka Masala
Today on the menu is tikka masala, a dish originally from India with British influences. I marinate the chicken (better living 2 stars) a day in advance with cardamom, cloves, and lemon, then roast it in the oven until golden brown. The sauce is tomato-based and packed with flavour from fenugreek, green chillies, and cinnamon. I serve it with a portion of wholegrain rice and a side of cauliflower and sweet potato with peas and pak choi. Enjoy!
Chicken thigh fillet (better living 2 stars), cauliflower, tomatoes, peas, pak choi, white onion, courgette, garlic, green chilli, sweet potato, lemon, fresh ginger, chilli powder, fenugreek seeds, smoked paprika powder, paprika powder, homemade garam masala (coriander seeds, cumin seeds, green cardamom, black pepper, cinnamon, fennel seeds, bay leaf, cloves), raisins, cream, yoghurt, basmati rice, brown rice, tomato puree, pepper and salt, sunflower oil.
Allergens: koemelk, lactose, sulfiet.
Microwave
Heat the tikka masala with chicken and the rice with vegetables loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons).
Oven — 200°C, 15-30 minMarleen's choice
Preheat the tikka masala with chicken and the rice with vegetables covered with aluminium foil or an oven-safe dish for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). Disposable containers cannot go in the oven, transfer to an oven dish.