Chicken Tikka Masala

Name: Chicken Tikka Masala
Cuisine: British
Ingredients: 1 cup fat free Greek yoghurt; Thumb size piece of ginger; 2 large cloves garlic; 1 tspn cumin; 1 tspn turmeric; 1 tspn chilli powder; 1 tspn salt; 1 kg chicken thigh fillets (skinless and boneless); 1 tbspn oil; 2 medium onions; 1 whole red pepper; 1 tin chopped tomatoes; 1/4 tin water (swish round chopped tomatoes tin); 1/5 tube tomato purée (100g); 2 cloves garlic; Thumb size piece of ginger; 1 tbspn salt; 1 tbspn pepper; Big squeeze of honey; 2 tbspn Greek yoghurt; 2 tspn Garam Masala; 2 tspn cumin; 1 tspn turmeric; 1 tbspn ground coriander; 1 tspn chilli powder; 1/2 lemon juice

Gillie @thenaturalfoodie

Cotswolds

This is a healthier version of the standard tikka masala as I substitute cream for fat free Greek yoghurt and it works just as lovely. I also add a few extra veggies than your standard curry. You will need to marinade your chicken but it’s worth it.
My recipe serves a family of 4 (my girls love this with us) with enough for leftovers.
#stayingathome #curry #chicken #chickentikkamasala #dinner

Gillie @thenaturalfoodie

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Ingredients

Tikka masala marinade
1 cupfat free Greek yoghurt
Thumb size piece of ginger
2large cloves garlic
1tspn cumin
1tspn turmeric
1tspn chilli powder
1tspn salt
1 kgchicken thigh fillets (skinless and boneless)
Curry
1 tbspnoil
2medium onions
1whole red pepper
1 tinchopped tomatoes
1/4 tinwater (swish round chopped tomatoes tin)
1/5tube tomato purée (100g)
2 clovesgarlic
Thumb size piece of ginger
1 tbspnsalt
1 tbspnpepper
Big squeeze of honey
2 tbspnGreek yoghurt
2tspn Garam Masala
2tspn cumin
1tspn turmeric
1 tbspnground coriander
1tspn chilli powder
1/2lemon juice

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Steps

1

Chop the ginger and garlic and cut chicken into bite size chunks. Mix all the marinade ingredients together into the chicken and cover in fridge for at least an hour.
2

Once marinated, cook chicken in batches till brown (not cooked through) in hot oil (I use rapeseed oil). Once brown pop into a bowl. Then in same pan add a bit more oil and cook onions then add spices once caramelised.
3

Add all other curry ingredients (except yoghurt), then re-add onions into a jug and blitz till smooth. Then add back into pan, re-add chicken and slowly add yoghurt (take off heat to stir yoghurt through), then simmer on low for an hour or so. Squeeze half the lemon in. Then serve. Garnish with lemon and coriander with few drops of yoghurt. Serve with steamed basmati rice.