Chicken Tikka Masala Curry
Tandoor-chargrilled cuts simmered in a velvety tomato and double cream makhani gravy, richly perfumed with dried fenugreek and garam masala.
Ingredients
- • 250 g fat free Greek yogurt
- • 2 tsp paprika
- • 1 tsp ground coriander
- • 1 tsp ground cumin
- • 1 tsp garam masala
- • 3 tsp turmeric
- • 1 tsp ground ginger
- • 1 tsp garlic granules
- • 2 tsp salt
- • 2 tsp freshly ground black pepper
- • 1 tsp chilli powder
- • 1/2 lemon (juice only)
- • 4 large chicken breasts
- • 400 g canned tomatoes
- • 3 tbsp tomato puree
- • 1 large onion (chopped)
- • 1 red pepper (sliced)
- • 2 cloves garlic (crushed)
- • 1 tbsp garam masala
- • 4 tbsp fresh coriander (chopped)
- • low calorie cooking spray
Preparation Steps
Add the yogurt, lemon juice and marinade spices into a large bowl. Dice the chicken and add to the marinade. Cover and pop in the fridge for around 2-4 hours.
Once the chicken has marinated, heat a large frying pan on a moderate heat. Spray with low calorie cooking spray and cook the onion until soft - this will take around 5 minutes.
Add the tomato puree to the onions and cook for a couple of minutes. Add the crushed garlic, and garam masala, cook for another couple of minutes and stir in the tinned tomatoes. Keep on a low heat.
Take the chicken pieces out of the marinade, setting the remaining yoghurt and spice mix aside. Add the chicken to a separate frying pan. Once the chicken has browned slightly on the outside, add to the tomato sauce. Mix to combine and leave to cook on a low heat for 15 minutes, stirring occasionally.
Add the sliced peppers and cook for another 10 minutes or until the chicken has cooked through.
Making sure the hob is set to a low heat, stir in the remaining yogurt marinade and fresh coriander. Leave to cook through for 5 minutes. Serve with your choice of accompaniment!