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Chicken Tikka Masala Curry

This Chicken Tikka Masala Curry is the perfect slimming friendly Indian Fakeaway whether you’re calorie counting or following a diet plan like Weight Watchers.

 

About Time 

  • Prep Time  10 mins
  • Cook Time  40 mins
  • Total Time  50 mins

 

Ingredients

For the marinade

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For the sauce

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Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Add the sliced peppers and cook for another 10 minutes or until the chicken has cooked through.
  6. 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!

Chicken Tikka Masala Curry

This Chicken Tikka Masala Curry is the perfect slimming friendly Indian Fakeaway whether you're calorie counting or following a diet plan like Weight Watchers.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes

Ingredients
  

  • For the marinade
  • 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
  • ½ lemon juice only
  • For the sauce
  • 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

Instructions
 

  • 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!