TANDOORI CHICKEN WITH SPICY COURGETTE

9th December 2024

by matthew

Category Classical & MKD Recipes

Fat: 50.53g Protein: 28.12g CHO: 5.35g Kcal: 589 MKD 5.35g CHO TOTAL

Notes

Mo’s tip: I found 1 medium chicken thigh with the bone removed and most of the skin left on weighed 138g. This will vary according to the size you have, but it will not affect the carb content. Try not to have less unless you need to reduce the protein and fat.

Ingredients

90g Courgette
20g Onions
15g Vegetable oil
16g Tikka masala spice paste – PATAK’S
25g Double cream
12g Chopped tomatoes in can - NAPOLINA
138g Chicken thigh
1g Desiccated coconut
You will also need 10mls of water and a little black pepper.

Instructions

Pre heat oven to 200c / fan 180c / gas 5.
Using the thigh of the chicken, remove the bone and trim the skin a little, leave the flesh covered as this adds fat to the dish and keeps the meat moist.
Rub 5g of the tikka paste all over the chicken thigh, place in a small dish and roast for 25 minutes.
While the chicken is cooking, cut the courgette into even pieces and slice the onion.
Heat the oil in a pan and gently fry the onion for 1 minute, add the courgette and fry for a further 2 minutes.
Add the remaining tikka paste with 10mls of water, fry for 1 minute then add the tomatoes and a little black pepper.
Add the cream and heat through, place in a serving dish, sprinkle with the coconut and serve with the chicken thigh.

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TANDOORI CHICKEN WITH SPICY COURGETTE