- 400 g boneless chicken breasts, cut into small pieces
- 1 small onions, finely chopped
- 2 tsp. ginger, finely chopped
- 6 cloves garlic, crushed
- 400 g tinned tomatoes, finely chopped
- 100 g low fat plain yoghurt
- 50 ml milk skimmed
- 3 tsp. ground cumin
- 3 tsp. garam masala
- 1 tsp. turmeric
- 1 green chilli, finely chopped
- 2 tsp. fresh coriander, finely chopped
- 2 tbsp. vegetable oil
- Salt to taste
- Place a large pan on medium heat and add a tablespoon of oil.
- Add the chicken and seal so that it is white all over.
- Then heat the other tablespoon of oil in a frying pan on medium heat and fry the onions until they are golden brown.
- Add the ginger and garlic, cook for a minute.
- Stir in your tomatoes, cumin powder, garam masala, chilli and salt. Cook for another few minutes.
- Then add the yoghurt. Lower heat and simmer for 5 minutes.
- Add chicken and simmer for around 15-20 minutes until it is cooked through.
- For the final touch, add the coriander and serve.
- Chicken Tikka Masala is said to be the most popular dish served in British restaurants.
- “Tikka” refers to chunks, in this case of chicken, and “masala” is a word which means “spicy sauce”.
- Did you know that we have adopted this dish to the point that 1 out of 7 curries served in the UK is chicken tikka masala?
Total Fat 4.5 gm
Saturated Fat 2.2 gm
Carbohydrates 4.8 gm
Fibre 2 gm
Protein 24.5 gm