Tikka masala will never let you down. It's a creamy, aromatic, and slightly spicy sauce with juicy chicken pieces full of protein. It will fill you up reliably, but won't make you feel heavy. It's ready in 40 minutes, and it's great for meal prepping too, meaning you will have delicious lunches sorted for a week.
Nutrition (1 serving)
- 592 kcal
- 69 g carbohydrates
- 14 g fats
- 45 g protein
Per 4 portions
- 600 g chicken breast
- 150 g plain yoghurt
- 2 tbsp tikka masala curry paste
- 1 tsp garlic granules
- 1/2 tsp dried ginger
- 1/2 tsp cumin
- 1/2 tsp chilli
- 1/2 lime juice
- salt
- 1 onion
- 3 cloves garlic
- 1/2 tsp cumin
- 1/2 tsp dried ginger
- 1/2 tsp garlic granules
- 3 tbsp tikka masala curry paste
- 250 ml tomato passatas
- 200 ml 12% single cream
- olive oil spray
- 280 g of basmati rice
Instructions
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First, marinate your chicken. It's best to leave it overnight, but 30 minutes will do.
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Chop your chicken into slightly bigger bite‑sized pieces. Add the plain yoghurt, tikka masala curry paste, season well, add lime juice and mix well. Leave it to rest in the fridge.
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Transfer the marinated chicken to a baking dish and add the marinade as well. Cook it in a preheated oven at 180 °C for 20 minutes, or until the meat is tender and juicy.
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Meanwhile, spray a pan with olive oil and then fry finely diced garlic and onion. Season with the spices, add the tikka masala curry paste, tomato sugo and cook for 5 minutes. Then add cream.
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Add the cooked chicken to the sauce and mix well. Leave it to cook for a little bit more, and then it's ready to serve.
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Serve it with cooked basmati rice and garnish with fresh coriander.
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Enjoy!
