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Chicken Tikka Masala

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Steps for Cooking: 1. Put the curry or tandoori paste into a bowl with the yogurt, stir well, then add the chicken pieces and stir again. Put the bowl into the fridge for 1-2 hours.
2. Pre heat the oven to 180C/350F.
3. Put the chicken pieces into an ovenproof dish and bake for 10 minutes.
4. Meanwhile, blend together the cream, tomatoes, ginger and garlic in a bowl and set it aside.
5. Heat the oil in a saucepan, add the bay leaves (if using) and the onion and fry until the onion begins to turn golden-brown.
6. Add the chilies, turmeric, paprika, salt, cumin, coriander and garam masala and stir for 1 minute.
7. Put in the chicken pieces and fry for 5 minutes. Then add the tomato and cream mixture, cover and cook over a low heat for a further 5 minutes.
8. The curry should look red and creamy, and its texture should be thick and fairly smooth, depending on how small you chopped the onions.
9. Add 125 ml water and cook for another minute. Take it off the heat, pour into a serving dish and garnish with the coriander leaves.
10. Serve it with roti, naan or rice.

Ingredients

  • 20g Curry or tandoori paste
  • 20g Yogurt
  • 100 Chicken breasts (skinned) 30g Single cream
  • 50g gram Tomatoes
  • 10g Root ginger (grated), peeled 2 cloves Garlic (chopped), peeled
  • 20g Olive oil
  • 2 Bay leaves (optional)
  • 1 medium Onion (chopped), peeled 2 medium Red chillies (seeded (if using Birdseye use only half to one), chopped
  • 1.5g Turmeric
  • 2.5g Paprika
  • Salt as per taste
  • 2.5g Ground cumin
  • 2.5g Ground coriander
  • 1.5g Garam masala
  • 25 gram Fresh coriander leaves (optional)

Nutrition

  • ENERGY:386 kcals
  • CARBS:56 g
  • Protein :42 g
  • FATS:16 g

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Spicy Chicken Curry

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Method: 1. In a large saucepan heat oil and ghee together over a medium flame.
2. Add onion paste and cook for a minute or two to get a golden pink color.
3. Then add ginger and garlic paste. Mix well.
4. Cover the pan and let it cook for few minutes to get a little thick paste. Make sure the paste doesn't burn.
5. After it has cooked, open the pan and add turmeric powder along with salt. Stir well until it appears as a yellow thick paste.
6. Add tomato puree and cook for a minute.
7. Add coriander powder, red Chilli powder, cumin powder and Garam Masala.
10g coriander powder 1.5g red chilli powder 10g cumin powder
10g garam Masala
100 Chicken leg piece 5g coriander leaves
1/2 cup water
8. Put the chicken leg pieces in the gravy and cook for 5 minutes.
9. Make sure that chicken is well coated and then add coriander leaves.
10.Add some water to it and bring it to the boil for
about 2 minutes.
11. Transfer this curry to a pressure cooker.
12. Give it 4-5 whistles for the chicken to get soft.
13. Cook more if it is not cooked properly.
14. Put the curry in a serving bowl. Garnish with fresh coriander leaves and serve hot.

Ingredients

  • 20g oil
  • 5g ghee
  • 15g onion paste
  • 10g garlic paste 10g ginger paste
  • 2.5g turmeric powder Salt as per taste 15g tomato puree

Nutrition

  • ENERGY: 496 kcal
  • PROTEIN: 39.9 g
  • Carbs: 42 g
  • FATS:21.4 g

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Hyderabadi Chicken Curry

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Method: 1. Blend together, desiccated coconut, Peanuts and whole red chillies and keep blending until coarse powder.
2. Now, take a large vessel, heat oil and add cumins seeds. Wait for it to splutter.
3. Once done, add in chopped onions and cook for 2 minutes.
4. After onion turn slightly pink, add slit green chillies. Saute them for 2 more minutes and add curry leaves, cook again for a minute and add ginger garlic paste.
5. Now cook again on low-medium heat and add spices like turmeric powder, salt, red chilli powder, black pepper powder and coriander powder.
6. Give it a stir for a minute then add coarsely ground peanuts and coconut powder.
7. Cook all of these ingredients together on low heat for a minute and add few tablespoon of water to make the masala thick.
8. Add chicken pieces and coat them evenly with masala. Now, add tamarind paste and garam masala powder. 9. Add water, cover it up and let it cook for 5 minutes.
10. Open the lid, give it a good stir and cook again for 10 minutes.
11. Your chicken curry is ready to be served!

Ingredients

  • 100 gms Chicken
  • 10g Coconut desiccated
  • 2 small Onion (chopped)
  • 20g Oil
  • 10g coriander powder
  • 10g Ginger garlic paste
  • 3 Whole red chillies
  • 20g Roasted Peanuts (Skinned) 5g Cumin Seeds
  • 2-3 Green chillies chopped 10-12 Curry Leaves
  • 5g Turmeric powder
  • 1 tsp Garam masala powder coriander leaves for garnish Salt To Taste
  • 10g Tamarind Juice

Nutrition

  • ENERGY: 356 kcal
  • PROTEIN: 28.4 g
  • Carbs: 52.6 g
  • FATS:20.1 g


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Creamy Chicken Korma

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Method: 1. Take almonds, cashewnut, chironji and khus khusin a pan.
2. Mix them well and add desiccated coconut to it.
3. Grind the mix together.
4. Take oil in a pan, add onion and sauté it until golden brown.
5. Add the onions to the nuts paste in the grinder and grind all the ingredients.
6. Add curd to the paste and mix together.
7. Take a pan and pour ghee in it. Add cardamom cloves, garlic and ginger
8. Sauté them well and add chicken pieces.
9. Add salt, red chilli powder and coriander powder to the pan.
10. Now add the Curd paste to the pan, mix it well. 11. 1Add water to the pan to make a balanced consistency.
12. Now put Garam masala and saffron, mix thoroughly.
13. Add more water if needed and cover the pan for a while.
14. Let it cook for 3-4 minutes.
15. Serve hot with garnishing of your choice

Ingredients

  • 10g Almonds
  • 5g Cashewnuts
  • 5g Chironjee
  • 5g Khus Khus
  • 10g Dessicated Coconut
  • 20g Oil
  • 2 Onion
  • 50g Dahi 10g Ghee

Nutrition

  • ENERGY: 525.6 kcal
  • PROTEIN:57.3 g
  • CARBS: 55 g
  • FATS:42 g

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Andhra Style Chicken Curry

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Method: 1.In a wok add refined oil. Add a bay leaf, green cardamom, cloves, cinnamon. Let them release the aroma.
2.Now add onions. Sauté till golden brown and then add the ginger-garlic paste. Mix and add the chicken pieces. Sauté till they start to color a bit. 3.Now add the turmeric and salt. Toss and add water.
4.Add the green chilli and curry leaves. Let the curry simmer.
5.Add the red chilli powder, cashew nut -poppy seed paste, chicken masala, kasoori methi, garam masala and dhaniya powder. Mix well and let the curry simmer till the chicken is cooked. Add more water if required.
6. Garnish with coriander leaves and serve with steamed rice. 10g dhaniya powder
for garnishing coriander leaves, chopped

Ingredients

  • 20g refined oil
  • 1 Bay leaf
  • 3 Green cardamom
  • 3 Cloves
  • 1 small cinnamon stick
  • 1 onion, sliced
  • 10g ginger-garlic paste
  • 200g chicken (cut into bite size pieces) .5g turmeric
  • to taste salt
  • 2 cups water
  • 2 Green chillies (slit)
  • Handful of curry leaves
  • 10g red chilli powder
  • 20g cashew nuts - poppy seed paste (Soak 15 cashews and 1 Tbsp poppy seed in a cup of milk for an hour. Grind it into a paste.) 10g chicken masala
  • 10g kasoori methi
  • 5g garam masala

Nutrition

  • ENERGY: 523.6 kcal
  • PROTEIN: 48.3 g
  • CARBS: 62.3 g
  • FATS:32 g


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Chicken Salad Wrap

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Method: 1.Boil the chicken till it is cooked. Once it is cooled down, shred the chicken.
2.In a mixing bowl, add the shredded chicken, chopped onion, chopped tomatoes, lettuce leaves, mayonnaise and salt-pepper. Toss this together till the chicken salad is ready.
3.Take a tortilla, add the chicken salad and create a tight wrap. The chicken salad wrap is ready!

Ingredients

  • 2 Chicken breast
  • 1/4 cup Chopped onion
  • 1/4 cup Mayonnaise
  • 1/2 cup Chopped tomato to taste Salt and pepper 6 Flour tortillas (10 inch) 12 Lettuce leaves

Nutrition

  • ENERGY: 542.5 kcal
  • PROTEIN: 49.3 g
  • CARBS: 62 g
  • FATS: 42.3 g