Creamy Tomato Curry Chicken — Chicken Tikka Masala
Around 33% fewer calories, significantly lower fat and cholesterol, full-fat Greek yoghurt in place of double cream throughout both the marinade and the sauce, with the authentic smoky tikka char and deep masala richness of the classic.
Indian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Cube 500g skinless chicken breast. Combine chicken with 100g Greek yoghurt, 1 tsp garam masala, smoked paprika, turmeric, and salt. Marinate 40 minutes. Dice 1 large onion, mince 4 garlic cloves, grate 25g ginger. Measure spices: cumin, coriander, chilli powder, kasuri methi.
Grill
Thread marinated chicken onto skewers. Grill under high heat or on a griddle pan 8–10 minutes, turning once, until lightly charred and cooked through. Set aside.
Saute
Heat 1 tbsp ghee in a heavy pan over medium heat. Cook onion 8 minutes until soft and golden. Add garlic and ginger, cook 2 minutes until fragrant.
Bloom
Add cumin, coriander, and chilli powder to the pan. Stir 1 minute until the spices release their aroma and darken slightly.
Simmer
Add 400g canned chopped tomatoes and stir to combine. Simmer 15 minutes over medium heat until sauce thickens and deepens in colour. Add grilled chicken and simmer 5 minutes.
Finish
Remove from heat entirely. Stir in remaining 100g Greek yoghurt slowly until fully combined. Return to lowest heat—do not boil. Stir in kasuri methi and adjust seasoning.
Plate
Garnish with fresh coriander and serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.