Our skinny chicken tikka masala with fragrant rice is a much healthier option than your average takeaway. A tasty, healthy chicken curry with low-fat yogurt, free-range chicken, light coconut milk and lots of warming Indian spices. This recipe serves 2 people and will take around 1hr and 10 mins to prepare and cook. This recipe shows you how to make a delicious marinade from scratch too – you’ll want to make this marinade over and over again.
- For the marinade:
- 1tbsp tikka masala curry paste
- 150g low-fat Greek yogurt
- 2 free-range chicken breasts, each cut into 5-6 large chunks
- Pinch of salt
- For the sauce:
- 1 rounded tbsp tikka masala curry paste
- 1 onion, finely chopped
- 200g passata / strained tomatoes
- 200ml tin reduced-fat or light coconut milk
- 1tbsp low-fat Greek yogurt
- A handful of coriander, chopped
- For the fragrant rice:
- 100g basmati rice
- Pinch of salt
- 5 curry leaves
- ½ tsp black mustard seeds
- 1 cinnamon stick
- Pinch of saffron (optional)
To make the marinade for this chicken curry recipe, mix the curry paste, yogurt and chicken together.
Preheat the oven to 220°C/fan 200°C. Drain the chicken a little and place piece by piece, onto a baking tray. Bake for 20 mins or until slightly charred. Set the tikka chicken aside while you make the sauce.
Heat the curry paste in a saucepan. Add the onion and sweat slowly over a low heat for 5-8 mins or until the onion is translucent and soft. Add in the passata and cook for 5 mins, then add in the coconut milk. Bring to the boil, then turn down the heat and add in the tikka chicken. Cook over a low heat for 5 mins or until the chicken is cooked through. Finish by stirring through the yogurt and coriander.
To make the fragrant rice, add the rice and the aromatics to a pan and cover with enough water to come 1cm over the top of the rice. Bring to the boil and simmer for 8 mins, covered. The rice should have absorbed almost all of the water, but still be a bit wet. Remove from the heat and leave to absorb the remaining water for 10 mins, covered. Remove the cinnamon stick before serving with the curry.
Janice Wood from Stoke-on-Trent suggests rubbing the inside of a pan with vegetable oil to stop rice or pasta boiling over and messing up the hob.