Chicken Tikka Mexicala 3

Chicken Tikka Mexicala

I have a friend who makes amazing restaurant style blended salsa.  Think Lonestar. Think yummy. Think kitchen staple. She was kind enough to share her secret family recipe with me (I’m not passing it along – it’s a secret!), and I quickly whipped up a batch.  Okay, maybe it was a quadruple batch. And maybe I only have 1/4 of it left.

I have another friend who makes amazing Indian food.  She saw chicken sitting on my counter today at lunch and asked what I was going to do with it. “Uh, I don’t know,” I replied. I mean, it was only noon.  I had hours to decide! She suggested Chicken Tikka Masala.  I knew I didn’t have tinned tomatoes (I had used them all in the salsa!), so the thought process went like this:

  • Indian food has a lot of spices to it – often mixed together. So does Mexican food.
  • Indian food uses cumin and cilantro – a lot. So does Mexican food.
  • Indian food uses tomatoes. So does Mexican food. 

You see where I’m going with this? There are a lot of similarities. I had a no tomatoes, but I did have a lot of salsa. And a lot of salsa that just happened to have a lot of the same seasoning that is traditional in Indian cuisine. And so Chicken Tikka Mexicala was born…

Chicken Tikka Mexicala
Serves 6
Indian Mexican Fusion Cuisine
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Prep Time
10 min
Cook Time
45 min
Prep Time
10 min
Cook Time
45 min
323 calories
5 g
132 g
11 g
48 g
3 g
225 g
574 g
2 g
0 g
8 g
Nutrition Facts
Serving Size
225g
Servings
6
Amount Per Serving
Calories 323
Calories from Fat 102
% Daily Value *
Total Fat 11g
18%
Saturated Fat 3g
13%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 6g
Cholesterol 132mg
44%
Sodium 574mg
24%
Total Carbohydrates 5g
2%
Dietary Fiber 1g
6%
Sugars 2g
Protein 48g
Vitamin A
18%
Vitamin C
5%
Calcium
6%
Iron
12%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 Tablespoon paprika
  2. 1 teaspoon garam masala
  3. 1/2 teaspoon cumin
  4. 1/2 teaspoon salt
  5. 2 Tablespoons oil
  6. 2 pounds chicken breast, diced
  7. 1 cup restaurant style home-made salsa
  8. 1/4 cup half and half cream
  9. 3 large green onions, chopped
Instructions
  1. Mix spices together and set aside.
  2. Heat oil over medium-high heat in a heavy bottom pan.
  3. Brown chicken pieces on all sides.
  4. Add spice mixture and brown an additional minute.
  5. Stir in salsa and cream.
  6. Bring to a boil.
  7. Reduce heat to a simmer. Cook on low for 45 minutes for super tender and moist chicken.
  8. Serve over rice. Garnish with green onion.
beta
calories
323
fat
11g
protein
48g
carbs
5g
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