This is a combination of a few Indian recipes I found on Pinterest all rolled into one and I must say it turned out pretty tasty!!
If you don’t follow me yet on Pinterest, you can head there now for more healthy recipes like this one.
These winter days have been keeping us on our toes! My heart goes out to all the people in Texas who have been without water, heat, and access to everyday needs/activities this past week💔I can’t imagine the surprise and fear that may have overwhelmed them.
If you like curry…this is for you.
If you like your food saucy…this is for you.
If you like Tikki Masala…this is for you.
If you like Naan…this is for you.
If you like to eat healthy dishes with quality ingredients…this if for you.
Don’t shy away from all the steps and ingredients in these two recipes below. They are worth it, but plan to enjoy your time in the kitchen with a good podcast, your dance moves or a sous chef to help!
Tikki Masala
Prep:15 minutes and Cook: 30 minutes
Recipe makes 5 servings
Nutrition info for 1 serving: 310 Calories, 33 g P, 23 g F, 22 g C, 6 g Fiber
Ingredients:
For the Roasted Chickpeas
1 can chickpeas, drained and rinsed
2-3 garlic cloves finely minced
1/2" ginger finely minced
3/4 tsp garam masala
1/2 tsp chili powder
1 tbsp lemon juice
1/2 tbsp oil
1 small onion cut in 8 pieces
2 boneless skinless chicken breasts, cut into bite-sized pieces
1 can diced tomatoes, drained
2 red bell peppers, washed and thinly sliced
1 can full fat coconut milk
2-3 garlic cloves finely minced
1/4 tsp ground ginger
1/4 cup raw cashews, chopped
1 tsp cumin powder
1 1/2 tsp coriander powder
2 tsp oil
1/2 tsp chili powder
1 tsp garam masala
1/2 tsp cumin
1/2 tsp paprika
Directions:
Preheat oven to 400 degrees.
In a medium-sized bowl add all ingredients listed under “Roasted Chickpeas” above. Spread it evenly on a nonstick baking tray.
Bake the chickpeas in preheated oven for 10 min. Using a spatula stir them and again continue baking for 10 more min.
Meanwhile, heat 1 tsp oil in a large frying pan or skillet. Add whole garlic cloves, ginger, and onion. Cook the onion until translucent for 2-3 min.
Add chicken to the pan and cook for 5-7 minutes, making sure all sides of the chicken are being cooked.
Then add tomatoes, red bell peppers, coconut milk, and cashews. Cook them until tomato softens and gives sauce like consistency for about 4-5 min.
Add the remaining spices and fully roasted chickpeas to the pan. Turn heat down and let simmer for 5 minutes.
The best part of the meal to help you soak up all the sauce🤤
Garlic Naan
Prep: 10 minutes and Cook: 20 minutes
Recipe makes 4 servings
Nutrition info for 1 Naan: 300 Calories, 9 g P, 8 g F, 48 g C, 2 g Fiber
Ingredients:
300 grams Self rising flour
225 grams Plain nonfat yogurt
1 Tbsp Herb de provence
1 Tbsp Butter infused olive oil (look for this at your local oil / vinegar store!)
1 Tbsp minced garlic
Directions:
In a large mixing bowl, measure out equal parts (225 grams) yogurt and flour. Mix until well combined.
Add in herb de provence to the flour mixture. Roll into one large dough ball. You may need to add a little flour until it is not sticky.
Divide the large dough ball into 4 smaller equal dough balls. I used a food scale for this step. I set the large dough ball on it and divided the number by 4 until each ball was equal.
Use an cast iron skillet on medium-low heat. Add oil to the pan.
Take one of the small dough balls and flatten it into the pan. Cook first side for 3 minutes. Add small amount of the minced garlic to the pan and flip the naan dough onto the garlic to cook the other side of the naan.
Remove naan from heat when fully cooked and set aside. Repeat step 5 for the remaining three small dough balls to cook them into garlic naan bread.
Enjoy this Indian dish on a cold day! The leftovers make great meal prep for a few more meals throughout the week. This is a well balanced meal full of protein, fiber, and variety of healthy fats.