Name: Chicken Tikka Baked Potatoes Recipe
Yield: 4
Cuisine: North Indian

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

How to make Chicken Tikka Baked Potatoes Recipe

Rachael Ray Every Day

Crawler

North Indian

Non Vegetarian

Four 6 potatoes

Olive oil

Butter

Grated fresh ginger

Cloves garlic,  grated

Garam Masala

Canned or jarred tomato puree

Chicken Stock

Heavy cream

Cubed cooked chicken

Potatoes:pierce four 6-to 8-oz. Potatoes all over with a fork. Place on a baking sheet, rub with olive oil and season. Bake at 425 until tender when pierced with a fork, 50 to 60 minutes. Split the top of each potato, being careful not to cut all the way through. With a fork, fluff potatoes until flesh is airy; season.

step 1

Topping:in a medium saucepan, melt the butter over medium. Add the ginger and garlic; cook, stirring constantly, until the mixture is golden, about 2 minutes. Addthe garam masala; cook, stirring constantly, about 1minute. Add the tomato puree and stock; cover and simmer until flavors meld, about 10minutes. Stir in the cream and chicken; cook, stirring often, until heated through, about 2minutes. Season. Top fluffed and seasoned potatoes with the chicken mixture. Sprinkle with the cilantro.

step 2

As seen on rachael ray every day's march 2017 cover:.

step 3

Photography by marcus nilsson; food styling by michelle gatton; prop styling by angharad bailey; rachael portrait by jim wright.

step 4

Rachael Ray