Light Chicken Tikka Masala

For guilt free indulgence, Simon Rimmer prepares a light but no less tasty version of the ever-popular chicken tikka masala
By Simon Rimmer
Light Chicken Tikka Masala
  • Rating:
  • Serves: 6
  • Cook Time: 40 minutes
  • Prep Time: 45 minutes plus 2 hrs marinating
  • Effort: easy

Ingredients

To serve

  • 1 sprig coriander
  • 1 packets steamed rice

Main

  • 800 g chicken breasts, cubbed
  • 1 pinches salt

For the marinade

  • 100 ml natural yogurt
  • 1 fresh lime juice
  • 2 cloves garlic, crushed
  • 1 cm ginger, finely chopped
  • 15 g ground coriander
  • 5 g ground cumin
  • 5 g garam masala, ground
  • 5 g paprika
  • 1 lemons, juice

For the sauce

  • 1 onions
  • 5 clove garlic
  • 3 red chillies
  • 5 ml peanut oil
  • 4 cm ginger
  • 5 plum tomatoes
  • 1 bunches coriander
  • 15 g ground coriander
  • 10 g ground cumin
  • 5 g paprika
  • 10 g fenugreek seeds, ground
  • 5 g garam masala
  • 50 ml natural yogurt
  • 150 ml milk, skimmed

Method

1. Combine the marinade ingredients (except the lemon), coat the chicken well and thread it on to wooden skewers. Cover and chill for 2 hours.

2. Place the chicken skewers under a hot grill, baste with the lemon juice, and turn when golden. Grill for 8 minutes.

3. Next make the sauce, blend the onion, garlic and chilli in a food processor until smooth. Pour into a pan over a low heat and cook for about 7 minutes.

4. Meanwhile put the peanut oil, ginger, tomatoes and coriander in the processor and blend until smooth.

5. Add the tomato mix to the pan, and cook for 15 minutes, until most of the liquid evaporates.

6. Stir in the coriander, cumin, paprika, fenugreek, garam masala and season with a little salt.

7. Carefully stir in the yoghurt to avoid curdling. Finally add the milk, increase the heat and bring to the boil. Simmer then for 5 minutes.

8. To serve, lay 2 skewers of chicken on a plate, spoon over some sauce, garnish with coriander leaves and serve with rice.

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