Thursday, December 17, 2020

Chicken Tikka Masala

 Chicken Tikka Masala

This Chicken Tikka Masala tastes even as good as remove - grilled chicken seasoned with a thick spaghetti sauce and cream. Start this recipe up to 6 hours / day beforehand to season the chicken.


Chicken + Marinade

▢240 g (1 cup) of natural or thick nonfat Greek yogurt for the slimming version

▢ 2 tablespoons of Tikka flavorer

▢ 1 juice only

▢½ teaspoon salt

900 g (2 lb) skinless chicken thigh or breast, dig large chunks

Curry sauce

▢2 tablespoons of ghee or butter use Fry Light for the slimming version

▢2 onions, diced

▢ 2 tablespoons of Tikka flavorer

▢3 teaspoon garlic paste or 2 chopped garlic cloves

▢3 tsp ginger paste or 1 tbsp finely grated fresh ginger

▢ 1 red chili, finely diced

▢1 teaspoon sugar or Sukrin Gold sweetener

▢1 cinnamon stick

▢2 tablespoons of ingredient

500 g (1 pound 2 ounce) passata (pureed tomato) or 400 g / 14 oz canned chopped tomatoes

▢120 ml (½ cup) chicken broth or more, as needed

▢200 g (7 oz.) Butternut squash, diced, optional

▢ 4 tablespoons cheese or coconut milk or nonfat cream cheese for slimming version (see note for other options)

▢ salt and pepper to taste


▢ fresh cilantro (cilantro) roughly chopped

▢1 lime, dig pieces to serve


Soak the chicken

1.Add all seasoning ingredients to a bowl and blend . Add the chicken pieces, mix well, cover and refrigerate for six hours or overnight.

Make sauce

2.Heat the ghee or butter during a saucepan (or spray with cooking spray) and fry the onions for 5-10 minutes over medium-low heat, stirring constantly until soft.

3.Add garlic, ginger, chilli and Tikka powder and cook for 3 to five minutes.

4.Add ingredient , passata, pumpkin (if using) and chicken broth , bring back a boil and cook over low heat for 25-30 minutes, stirring occasionally.

5.Remove the sauce from the warmth and take away the cinnamon stick.

6.Blend until smooth using an immersion blender. it isn't important and you'll skip it if you would like . If you're adding pumpkin, i like to recommend blending to form a natural white sauce .

Grill the chicken

7.Meanwhile, heat the pan and spray with vegetable oil . Fry the chicken pieces until cooked and lightly charred.

8.You can also grease the chicken on a wire rack over a skillet under a hot grill, close enough to the warmth , for 7 minutes per side until charred. you'll also place the chicken on metal skewers and cook under the grill.

Add chicken to sauce

9.Add the chicken chunks (and any juices which will accumulate within the pan when roasting) to the masala sauce and simmer for a couple of minutes.

10.Combine cream, taste and season with salt and pepper.

11.Serve with pilau rice with lime wedges on the side.