FOOD CALCULATOR
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General
Ingredients
30 servings
Yogurt (Regular Plain)
6.0
cup(s)
Kosher Salt (to taste)
6.0
teaspoon(s)
Pepper (to taste)
3.0
teaspoon(s)
Oil - vegetable
3.0
tablespoon(s)
Herb - Cilantro
2.0
bunch(es)
Rice - White
8.0
cup(s)
Tikka Masala simmer sauce
6.0
jar(s)
Mango Chutney
2.0
jar(s)
Flour (All Purpose)
6.0
cup(s)
Chicken Breasts - Frozen (raw)
12.0
pound(s)
Garam Masala spice
0.25
cup(s)
Beans - Garbanzo
2.0
can(s)
Bell Pepper - Tri colored
3.0
whole
Ginger - fresh
0.5
pound(s)
Zucchini
3.0
whole
Limes
6.0
whole
Lentils - red
2.0
pound(s)
Onion - Yellow
3.0
whole
garlic cloves
2.0
whole
Yeast
4.0
package(s)
Dietary Restrictions
Dairy
Poultry
Recipe Instructions
Nick's favorite meal - he can advise:
Naan from Scratch - nick will make - get the dough made so it can rise.
For the chicken marinade: In a large bowl, mix together the plain yogurt (set aside some for garnish), sub coconut milk for dairy free, ginger, garam masala spice (or Nick's spices) salt and pepper. Add the chicken and toss to coat. Marinate at least 30 minutes or up to 24 hours. Grill over the coals. (separate from the veggie tikka masala.
Cook the rice
Dice all veggies and saute in DO, until just tender. Add the simmer sauce and cook for about 20 minutes.
Cook lentils (dal) according to package - nick will add onion & garlic
Serve the chicken separately so the Tikka Masala is vegan.
Serve with lime wedge, plain yogurt and mango chutney, cilantro, rice, naan or a crusty piece of bread.
