Chicken Tikka Masala (Print Version)
# Ingredients:
→ Chicken Tikka Marinade
01 -
600g chicken breast, diced
02 -
130g fat free natural yoghurt
03 -
4 cloves garlic, crushed
04 -
1 tablespoon ginger root, grated
05 -
1.5 teaspoons ground cumin
06 -
1.5 teaspoons ground coriander
07 -
1 teaspoon paprika
08 -
1 teaspoon garam masala
09 -
1 teaspoon salt
10 -
1/2 teaspoon chilli powder
11 -
juice of half a lemon
→ Masala Sauce
12 -
1 onion
13 -
2 cloves garlic, crushed
14 -
1/2 tablespoon ginger root, grated
15 -
2 teaspoons paprika
16 -
2 teaspoons ground cumin
17 -
2 teaspoons ground coriander
18 -
1 teaspoon turmeric
19 -
1 teaspoon chilli powder
20 -
4 tablespoons tomato paste
21 -
320g passata
22 -
350ml chicken stock
23 -
130g fat free natural yoghurt
24 -
1 tablespoon cornstarch
25 -
1 tablespoon granulated sweetener
26 -
1.5 teaspoons garam masala
→ For Serving
27 -
Fresh coriander leaves
28 -
Lemon wedges
# Instructions:
01 -
Mix yoghurt, spices, and lemon juice for the chicken tikka until combined. Add chicken pieces and marinate overnight.
02 -
Heat a large pan over medium-high heat with low-calorie spray. Cook chicken in batches until charred on edges. Set aside.
03 -
In the same pan, fry onion until softened. Add ginger, garlic, and spices, adding water as needed to prevent burning.
04 -
Add tomato paste, passata, sweetener, and stock. Simmer for 8 minutes until thickened.
05 -
Combine yoghurt with cornstarch, gradually add to sauce. Return chicken to pan, simmer until creamy. Finish with garam masala, lemon juice, and fresh coriander.
# Notes:
01 -
For best results, marinate the chicken overnight
02 -
Add water gradually when cooking spices to prevent burning
03 -
Tempering the yogurt prevents it from splitting in the sauce