We have made a classic Indian takeaway order that little bit healthier, so you can still enjoy your Friday night curry without feeling sluggish after. This Healthy Chicken Tikka Masala is creamy, with a hint of spice, and a meal you can really impress your friends with.
If Friday night is curry night in your house, then put down the menu, save yourself some calories and money and also save yourself the disappointment of the takeaway curry being a let-down, as we have a super easy Healthy Chicken Tikka Masala recipe for you that you will want to make time and time again.
Do you want to be kept up to date on more delicious recipes like this Healthy Chicken Tikka Masala? Please subscribe to the blog mailing list (it takes 30 seconds). You will get sent the new recipes straight to your inbox. Your email address won't be passed on to anyone and of course, you will never be spammed. Click here to sign up.
Seeing as the Prawn, Tomato and Coconut Curry we posted last week was so popular, we thought we would post another mild curry recipe for those of you that don't like things really spicy. This is more of a creamy curry, but with no cream or milk, just a bit of yoghurt, but still all of those spices that you expect from an Indian meal. Dannii adds loads more chilli to her bowl of this, as she is hoping it will speed things up for baby as we are getting so close to due date now, but this is plenty spicy for me.
Chicken Tikka Masala has been adopted as one of the UK's national dishes and until recently topped the nations favourite dish chart for several years running. While many assume that Tikka Masala is an Indian dish, it was actually developed in the early 1970s in Glasgow, by a Pakistani chef experimenting with a sauce made from yoghurt, cream and spices. If you have the Hungry Healthy Happy book (aff), then you may have already tried this recipe before and it is certainly a favourite in our house.
I think this curry was probably a little too mild (even with the extra chilli Dannii used) to get baby moving in the right direction, so maybe I'll have to come up with a spicier one for my next curry. I'm sure there will be another (hotter) curry recipe on the blog in the very near future as we get ever closer (or beyond) our due date.
Healthy Chicken Tikka Masala recipe:
Healthy Chicken Tikka Masala
For the Curry Paste:
- 4 tsp Garam Masala
- 1 tsp Ground Ginger
- 1 tsp Paprika
- 0.5 tsp Turmeric
- 1 tsp Mild Chilli Powder
- 4 tsp Garlic Powder
- 1 tsp Ground Cumin
- 1 tsp Ground Cinnamon
- 1 pinch Sea Salt and Black Pepper
- 2 tbsp Water
For the chicken:
- 300 g Chicken Breasts, cut into small cubes
- 2 tbsp Curry Paste (above)
- 1 Lemon (juice only)
- 3 tbsp 0% Greek Yoghurt
For The Sauce:
- 1 tbsp Olive Oil
- 1 Medium Onion, thinly sliced
- 2 Garlic Cloves, crushed
- 1 tbsp Fresh Root Ginger, finely chopped
- Remaining Curry Paste (above)
- 200 g Cirio Peeled Plum Tomatoes
- 1 Lemon (juice only)
- 100 ml Chicken Stock
- 2 tbsp 0% Greek Yoghurt
- 4 tbsp Coriander (cilantro), chopped
- Firstly, Make the curry paste. Combine all the spices in a bowl then add the water. Mix to form a paste.
- Place the diced chicken in a bowl with 2 tbsp of the curry paste, lemon juice and yoghurt. Stir to coat all the chicken. Cover and put in the fridge for 30 minutes to marinate.
- Preheat the grill. Thread the marinated chicken onto skewers, keeping any marinade that is left over. Cook under the grill for 20 minutes, turning halfway through.
- Next, make the sauce. Heat the oil in a large pan and add the onion, garlic and ginger and cook over a gentle heat, stirring continuously. Add the remaining curry paste, tomatoes, lemon juice, remaining marinade and stock. Simmer for 10 minutes.
- Remove the chicken from the skewers and stir into the sauce with the yoghurt and coriander. Serve with rice (optional).
Let’s stay in touch!