In my opinion, chicken tikka masala has to be made with tandoori chicken. This brings with it another layer of flavour that really compliments this curry.
You could try my new low fat tandoori chicken recipe here. Chicken tikka masala is well known for being buttery, sweet and creamy. Here the buttery flavour is achieved with a large dose of ground almonds and just enough honey is used to make it mildly sweet.
To be honest, I leave it out but then I don’t have a sweet tooth. Add it if you like. Whisked non-fat yoghurt makes the curry incredibly creamy without all the fat.
Cooking curry house style curries like chicken tikka masala is a bit more difficult to do with less oil. Just watch it closely and you won’t have any problems. If the pan is looking too dry, add some base sauce.