Argentinian Chicken Tikka Masala

Ingredients

While the original Indian Chicken Tikka Masala is traditionally cooked with yogurt and served with rice or naan bread, our Argentinian adaptation infuses the dish with a touch of Latin American charm. We replace the yogurt marinade with a tangy chimichurri sauce and serve it alongside a bed of fluffy quinoa, adding a nutritious twist to this beloved dish. We alse have the original recipe for Chicken Tikka Masala, so you can check it out.

• 500g (1.1 lb) boneless, skinless chicken breasts, cut into bite-sized pieces 500g (1.1 lb) boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 cup (240ml) chimichurri sauce 1 cup (240ml) chimichurri sauce
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1 cup (185g) quinoa, cooked 1 cup (185g) quinoa, cooked
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 20g, 2g
• Protein: 32g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the chicken pieces with the chimichurri sauce. Allow it to marinate for at least 30 minutes, or overnight for maximum flavor.
2. 2.
   Heat olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic, sautéing until they turn golden brown.
3. 3.
   Add the marinated chicken to the skillet, along with the cumin, paprika, dried oregano, salt, and black pepper. Cook until the chicken is cooked through and slightly charred, about 8-10 minutes.
4. 4.
   Serve the Argentinian Chicken Tikka Masala over a bed of cooked quinoa. Garnish with fresh cilantro.

Treat your ingredients with care...

• Chicken — Ensure the chicken is cut into evenly sized pieces to ensure even cooking.
• Chimichurri sauce — Use a high-quality chimichurri sauce or prepare your own for the best flavor.
• Quinoa — Rinse the quinoa thoroughly before cooking to remove any bitterness.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper to the marinade.
• If you prefer a milder flavor, reduce the amount of paprika and cumin.
• Serve with a side of grilled vegetables for a complete meal.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Experiment with different herbs and spices in the chimichurri sauce to customize the flavor to your liking.

Serving advice

Serve the Argentinian Chicken Tikka Masala hot, garnished with fresh cilantro. Accompany it with a side of cooked quinoa to soak up the flavorful sauce.

Presentation advice

Arrange the chicken tikka masala on a plate, placing the quinoa underneath. Drizzle some extra chimichurri sauce on top for an eye-catching presentation. Garnish with a sprig of fresh cilantro for a pop of color.