Ingredients
Scale
- 2 large Russet potatoes (about 1 lb)
- 1 lb boneless chicken thighs, diced
- 1 cup tikka masala sauce (store-bought or homemade)
- ¼ cup fresh cilantro, chopped
- 1 tsp garam masala
- 2 tbsp olive oil
- Salt and pepper to taste
- ½ cup Greek yogurt (optional)
Instructions
- Prepare the Potatoes: Wash and peel the russet potatoes, then cut them into thick fries.
- Fry or Bake: For frying, heat oil to 350°F (175°C) and fry until golden brown (4–5 minutes). For baking, place fries on a baking sheet and bake at 425°F (220°C) until crispy.
- Cook Chicken: In a skillet over medium heat, add olive oil and sauté diced chicken thighs seasoned with salt until browned (7–10 minutes).
- Add Sauce: Pour in tikka masala sauce and simmer for about 5 minutes.
- Assemble: Layer crispy fries with the chicken tikka mixture on a serving platter.
- Garnish: Top with chopped cilantro and a drizzle of Greek yogurt if desired. Serve hot.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Frying/Baking
- Cuisine: Indian
Nutrition
- Serving Size: 1 plate (200g)
- Calories: 380
- Sugar: 5g
- Sodium: 640mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 21g
- Cholesterol: 80mg