Low Fat Butter Chickentikka Masala Recipes

LOW-FAT CHICKEN TIKKA MASALA

Steps:

• For the marinated chicken, mix together all the ingredients in a bowl, cover with cling film and put in the fridge aside to marinate while you make the sauce.
• For the tikka masala sauce, bring the stock to a simmer in a saucepan. Add the sliced onions, garlic and ginger. Cut a square of baking paper or greaseproof paper large enough to cover the mixture in the pan. Push it right down to cover the onions and garlic closely, cover the pan with a lid and simmer very gently for 15 minutes.
• Remove the paper. The onions should be translucent and soft. Add the tikka spice powder, the tinned tomatoes and the chopped coriander and bring to the boil. Reduce the heat slightly and simmer briskly for 20-30 minutes, until the sauce is thickened. Season with salt and freshly ground black pepper then set aside to cool slightly.
• Meanwhile, preheat the grill to its hottest setting. Cover a baking tray with foil, and then place the marinated chicken on the tray in a single layer. Grill the chicken for 15 minutes, or until the chicken pieces are cooked through. Give the chicken a turn halfway through cooking, to ensure it's nicely browned all over.
• Using a stick blender or food processor, blend the tikka masala sauce until smooth. Return to the heat and warm through, then add the plain yoghurt. (Don't boil the sauce after you add the yoghurt or it will split.) Stir the cooked chicken pieces into the sauce and serve with brown basmati rice and a sprinkling of coriander to finish.

SKINNY CHICKEN TIKKA MASALA

Steps:

• Heat oil in a large heavy skillet over medium heat. Add the onions and cook until golden.
• Add the crushed ginger, stir for a few minutes then add the garlic and cook another minute. Add cumin, garam masala, turmeric, chili powder, and salt; mix well until fragrant, about 2 minutes.
• Stir in tomatoes, yogurt and milk. Simmer on low heat until sauce thickens, about 10 minutes.
• Add chicken and simmer for 10 - 15 minutes or until cooked through.
• Add a generous amount of chopped cilantro and serve with Bamati Rice or Naan.

LOW FAT CHICKEN TIKKA MASALA

Steps:

• Heat the oil in a balti pan or frying pan over medium high heat. When hot, add the garlic and ginger paste and allow to sizzle for about 30 seconds. Then add the ground almonds and fry for a further 20 seconds while stirring constantly. The pan will look quite dry as the almonds soak up the oil. Add the rest of the spices, stir and then add the tomato purée and the base sauce.
• Turn the heat up to high and allow the sauce to come to a rolling simmer. Stir in the tandoori chicken and cook for a further few minutes until the meat is heated through. If using raw chicken, it will need about five minutes simmering in the sauce to cook through.
• Once the meat is heated/cooked through, lower the heat to medium-high and stir in the yoghurt one tablespoon at a time. If using food colouring, stir it in and then squeeze in the lemon juice and add the chopped coriander.
• To finish, add the methi leaves by rubbing them between your fingers. This helps bring out their flavour. Top with the garam masala and season with salt to taste.

LOW-FAT BUTTER CHICKEN/TIKKA MASALA

Steps:

• Cut chicken into bite sized pieces.
• Coat a large non-stick frying pan or wok with cooking spray and saute chicken, garlic, onion, ginger until the pieces are nearly cooked.
• Add all the spices and stock powder.
• Combine with chicken for one minute.
• Add tomato paste and fold through chicken.
• Blend cornflour with the light milk then add to the pan, stir continuously mixing well until boiled.

HOMEMADE CHICKEN TIKKA MASALA RECIPE BY TASTY

Steps:

• Slice the chicken into bite-sized chunks. Combine the cubed chicken with the yogurt, lemon juice, garlic, ginger, salt, cumin, garam masala, and paprika and stir until well-coated.
• Cover and refrigerate for at least 1 hour, or overnight.
• Preheat the oven to 500°F (260°C). Line a high-sided baking pan or roasting tray with parchment paper.
• Place the marinated chicken pieces on bamboo or wooden skewers, then set them over the prepared baking pan, making sure there is space underneath the chicken to help distribute the heat more evenly. Bake for about 15 minutes, until slightly dark brown on the edges.
• Make the sauce: Heat the oil in a large pot over medium heat, then sauté the onions, ginger, and garlic until tender but not browned. Add the cumin, turmeric, coriander, paprika, chili powder, and garam masala and stir constantly for about 30 seconds, until the spices are fragrant. Stir in the tomato puree, tomato sauce, and 1 ¼ cups of water, then bring to a boil and cook for about 5 minutes. Pour in the cream.
• Remove the chicken from the skewers and add to the sauce, cooking for another 1-2 minutes. Garnish with cilantro and serve over rice or alongside naan bread.
• Enjoy!