This Indian Dish Has 61g Of Protein (Chicken Tikka Masala)
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- Опубліковано 26 гру 2023
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Macros: 649 calories, 60C, 22F, 61P
180g Chicken thighs skinless boneless
150g red bell peppers
70g onions
2 cloves of garlic
2 pieces of ginger
400g canned crushed tomatoes
100g evaporated milk 3% fat
100g greek yogurt
1/4 tsp cumin
1/4 tsp chili powder
1/2 tsp turmeric
1/2 tsp paprika
Salt
1/2 lemon
First, cut the chicken thighs into big chunks and add them into a bowl. Mix in a glass cumin, paprika, turmeric, chili, and salt and mix. Add to the bowl with chicken the greek yogurt, half of the spice mix, grate in 1 clove of garlic and a piece of ginger, and the juice of the lemon. Mix everything and place it in the fridge for 30 minutes to 4 hours to marinate.
In the meantime chop up onions and the bell peppers and prepare all other ingredients.
In a pan on medium-high heat, add a bit of oil and fry the chicken pieces for 2 minutes each side until they are browned. Then remove them from the pan, add another bit of oil, and fry the onions and the peppers for 3-4 minutes under occasional stirring. Then grate in garlic and ginger add the other half of the spices and keep stirring for 30 seconds.
Now go in with the canned tomatoes and the evaporated milk and give everything a stir until the sauce turns orange. Now reduce the heat to medium-low, close the lid, and let it simmer for 12-15 minutes.
Serve it with a serving of rice (60g weighed raw) or 250g of boiled potatoes. Top with cilantro or parsley, done!
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Good recipe but here is my recommendation for the spice mix:
0.5 tbsp cumin
0.5 tbsp coriander
0.5 tbsp black pepper
0.25 tbsp cayenne
0.25 tbsp turmeric
I really appreciate all the informative tips he gives us. Learning something from every video!
I am going to try this for sure . As an Indian who is a calorie tracker a big one . Thanks alot Felu please keep uploading. You are doing great
I'm glad you're getting sponsors now!
You never disappoint Felu! Amazing content as always, can't wait to try this one!
Amazing. Been looking for a lower calorie chicken tikka masala recipe for a while now. I'm a big fan of using non fat greek yogurt as a replacement even for sour cream lol. Great video! I'll definitely have to try it with potatoes one day
For better texture, blend the sauce with the tomato sauce and sautéed veggies before adding the chicken back in, it will be like a gravy, extremely delicious.
chicken tikka has vegetables pieces in it, or it's just another variation of butter chicken
yeah absolutely agree with you. I like mine saucy, that's why i recommended that technique. @@prakashp2450
That's the opposite of adding texture...
@@iliasfaqir it turns the texture from chunky to smooth, which is more authentic.
Made it this eve and it was delicious. Basically the same as your butter chicken which I made yesterday.
made this now, absolutely delish, used kashmiri chilli powder in replacement of the normal chilli powder.. very nice, thanks.
Kashmiri doesn't have the spice, but mostly the color. if you like spice, i would say use the regular chili powder.
Thank you very much for the recipe.
Oh wow, thanks. I love Chicken Tikka Masala, now I can make it and enjoy it more often.
Nice :)
Hi , thank you Felu .. love your recipes ... we dont have evaporated milk in namibia africa ... can i replace with fat free milk ? Will it work ?
How does your rice not get stuck to your saucepan? I have to add oil to stop it from sticking
Just in time for new years!
I will drop another video until then!
Instead of using evaporated, you can just use a drop of full fat or even semi skim milk. All it does is get rid of the acidity from the tomatoes.
Surprised to see sponsorship lartners from the U.Si was hoping to have EU products, since the recipes are EU fitting(yoghurts, skyr, etc, i can see that it is from Germany)
Looks great. How does it reheat? I'd like to make a batch for the week
Honestly I don't know because I never meal prep`d this but I don't see any ingredient that would make it taste better after reheating, so just meal prep it like any other meal
Bless you for making this
Thank you!
I can only find sweetened evaporated milk in the grocery store. I assume thats not the correct one?
Literally planned on making this soon, how did you read my mind like this??
Felu, ESP by cooking
:)
Fr. I bought the spices a few days ago
now all this needs is some kind of baguette imho for a 5 michelin star rating.
Where do you buy the chicken in Germany ? ( greetings from Berlin 😊 )
Bei manchen Metzgern kann man Hähnchenschenkel kaufen wo der Knochen schon entfernt wurde, nehme ich gerne zum Grillen
Kann dir aber leider nichts in deiner Nähe empfehlen, komme von ganz weit weg😅
Impressive
Thank you!
Places glass on scale, followed by only measuring the spices by volume 😂
Man! Do u have only this one back tshirt😅
Counting calories is technically a diet, but i suppose the idea is that it didn't feel like a diet, simply because the food tasted great.
Yes, that's basically what I mean with that!
5:24 My guy, who tf would eat this without the rice XD. This is clickbait, that dish is easily 1000 calories. But it's still a nice recipe, well done :)
So this is a typical German way of cooking. If you are not German, then be aware that following the exact steps of this recipe will give you a very bland and spice-less chicken tikka.
If you prefer your food bland or if you are from a country that doesn’t really use spices, then this is for you.
I will take in consideration the evaporated milk as a substitute so I am thankful for that, though I will not be purchasing the recipe book.
Breast > Thighs
That is the smallest red onion I have ever seen
Just make half of it, don’t use rice
Id rather eat the fatty skin and cut out the carbs. Better energy.
PLEASE DO NOT PUT PARSLEY IN AN INDIAN DISH!!
Chicken tikka masala actually originated in scotland, From a pakistani chef. Nothing to do with India
Today you learned: It's essentially a variation of Chicken Makhani which was invented before CTM. One of the key differences is that Makhani uses Tandoori Chicken, and CTM uses dry Chicken Tikka (as the name says). Now you see, Chicken Tikka (without the masala) existed long before any of these new dishes were invented, since around the 1600s. Coming to the curry base or the 'Masala', it is indirectly derived from the Makhani gravy, except in CTM cashews are not used. This same 'Masala' base was a part of a variety of Indian dishes since the 1930s passed down through the generations, although undocumented in any news articles (the same kind of articles which brought CTM to the mainstream).
"Nothing to do with India", well it has everything to do with India, down to the very fundamentals like the tempering of spices, heck what do you even think Garam Masala is? Imagine if someone adds Garam Masala to Haggis and calls it an authentic Nepali dish named Spicy Haggis, nothing to do with Scotland.
Source: Trust me bro
@@wilsonwade6361 Google is free my friend. If you look up the origins of CTM, nowhere does it say where it was definitively invented. All stories including the Bangladeshi in Britain, and Pakistani in Scotland ‘claim’ that they invented it. Even the restaurant owner himself said in an interview that these stories were fabricated to “entertain the journalists”. In essence, CTM is noting to do with British or Scottish culinary history, with the only Western addition being Heavy Cream to make the gravy thicker.
650 calories without the rice, for just 60g of protein? You have to be joking.
Maybe break it down into two servings and add a nice amount of low calorie veggies for satiety.
It's not that bad
Compared to what the dish normally has this is a great option
Always has to be one!
And? It's about 1 g of protein per 10 calories. That's fantastic for chicken Tikka.
If you got rid of the dead animal flesh and used 1 of hundreds of plant-based proteins (if you are so protein obsessed) then you'd have a dish that's both healthy & ethical. Start the new year off with ethical, sustainable and animal-free foods.
Go preach elsewhere
@@coledobner7059 It's not preaching, it's common sense for those who do not have it. You may be old, but you're not too old to learn how to cook ethically, without resorting to consuming animal corpses.
@@martyrichard3092 bruh, I'm 24, and animal corpses taste delicious.