My new low fat chicken tikka masala is in no way lacking in delicious flavour!
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.
- 1 tbsp rapeseed or coconut oil
- 2 tsp garlic and ginger paste
- 1 tablespoon honey (optional)
- 2 tablespoons ground almonds
- 2 tablespoons coconut flour (optional)
- 5 tbsp tomato purée
- 2 tsp mixed powder or curry powder
- 1 1/2 tbsp tandoori masala
- 1 tsp sweet paprika
- 350ml light base curry sauce
- 200g chicken breast cut into bite sized pieces or tandoori chicken tikka
- 80ml non fat yoghurt - whisked
- 1 tsp red food colouring powder (optional)
- 2 tbsp coriander – finely chopped
- 1 ½ tsp lemon juice
- 1 tsp dried fenugreek (methi) leaves
- ½ tsp garam masala
- Heat the oil in a balti pan or frying pan over medium high heat. When hot, add the garlic and ginger paste and allow to sizzle for about 30 seconds. Then add the ground almonds and fry for a further 20 seconds while stirring constantly. The pan will look quite dry as the almonds soak up the oil. Add the rest of the spices, stir and then add the tomato purée and the base sauce.
- Turn the heat up to high and allow the sauce to come to a rolling simmer. Stir in the tandoori chicken and cook for a further few minutes until the meat is heated through. If using raw chicken, it will need about five minutes simmering in the sauce to cook through.
- Once the meat is heated/cooked through, lower the heat to medium-high and stir in the yoghurt one tablespoon at a time. If using food colouring, stir it in and then squeeze in the lemon juice and add the chopped coriander.
- To finish, add the methi leaves by rubbing them between your fingers. This helps bring out their flavour. Top with the garam masala and season with salt to taste.