Healthy Chicken Tikka Masala
I’m excited to share with you a delicious and guilt-free alternative to traditional butter chicken. Chicken tikka masala is the healthier version that is packed with incredible flavors and will surely satisfy your taste buds. Get ready to indulge in a mouthwatering dish that is both nourishing and incredibly tasty!
Ingredients for chicken tikka masala
Chicken
I used boneless skinless chicken breasts in this recipe, cut them into 1-inch cubes, and marinate them with the spices for the marinade for a minimum of 30 minutes or overnight. You can also use boneless chicken thighs.
Spices
Most of the spices used in this recipe are common everyday spices such as red chili, cumin, coriander powder, paprika, or Kashmiri red chili powder. Add 1 tsp of fenugreek leaves at the end.
Tomato Sauce
I like to use unsalted canned tomato sauce, if you don’t have tomato sauce, then you can also use pureed tomatoes.
Heavy cream
In this healthier version, you don’t need to add any heavy cream, but I used only 1 tbsp to retain a hint of richness and enhance the overall texture. By opting for this minimal amount, you can enjoy a creamy taste without overwhelming the dish or significantly increasing the calorie count.
You can also substitute heavy cream for alternatives like yogurt or cashew to keep your meals lighter without sacrificing taste.
What to serve with Chicken Tikka Masala?
Chicken Tikka masala is a fantastic option for those following a calorie-controlled diet. It not only offers a delicious flavor but also pairs well with a variety of sides, such as white boiled rice, a fresh side salad, or even traditional accompaniments like roti or paratha. The versatility of this dish makes it a great choice for individuals looking to maintain a balanced and controlled diet while still enjoying flavorful meals.
Chicken Tikka Masala
Ingredients
- 2 lbs (1 kg) Chicken breast , or thighs
- ⅓ cup (78 ml) Oil
- 8 oz (250 ml) Tomato sauce , unsalted
- 1 small Onion, finely chopped
- 1 cup (236 ml) Water
- 1 tbsp Heavy cream
- 1 tsp Fenugreek leaves
Ingredients for marinade
- ¾ tsp Salt , or to taste
- 1 tsp Paprika
- 1 tsp Red chili powder
- 1 tsp Cumin powder
- 1 tbsp Coriander powder
- 1 tsp Ginger paste
- 1 tsp Garlic paste
- ½ cup (122 g) Yogurt
Ingredients for sauce
- ⅓ tsp (? tsp) Salt , or to taste
- ½ tsp Red chili powder
- ½ tsp Cumin powder
- 1 tsp Coriander powder
- ½ tsp Paprika , or Kashmiri red chili
- 1 tsp Ginger paste
- 1 tsp Garlic paste
Instructions
Marinate the chicken
- Cut chicken into bite-size pieces and marinate it with all the spices listed above for marinade. Leave it for a few hours or a minimum of 30 minutes.
Cook Chicken
- Heat oil in a pan and add chicken in a single layer, don’t crowd your pan as the goal is to shallow fry it. Let it cook from one side completely before turning it over. You can check one piece if it’s ready. Cook the other side, and it’ll take about 3-4 minutes per side.
Make the sauce
- Remove chicken from the pan, and in the remaining oil, add onions. Let onions soften, and then add ginger, garlic, and all the spices. Cook for 3-4 minutes, and add tomato sauce along with 8 oz of water. I used a tomato sauce container to measure water.
- Let the sauce cook for about 5 minutes, and then blend it to make a creamy paste.
- Add your chicken back into the sauce.
- Sprinkle 1 tsp of fenugreek leaves and 1 tbsp of heavy cream, and enjoy.