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ASDA Recipes
Chicken tikka masala
Curry recipes usually tell you to fry the onion and meat in ghee or oil - ignore this advice and you'll save about 11g fat per serving. Using skinless chicken breast fillets also helps, because most of the fat and calories are in the skin. Depending on the chicken joint, this can save another 15g fat per serving. Some recipes add cream to the sauce, but we used Greek style yogurt to give richness without quite so much fat.
Serves 4
Preparation time 25 minutes Cooking time 35 minutes Plus marinating time
Ingredients
Method
1 Cut the skinless chicken breasts into bite-size pieces and put in a glass or china dish. Mix the tandoori powder, lemon juice and yogurt together. Add this to the chicken and stir so that all the pieces are coated. Cover with clingfilm and refrigerate for 1 to 2 hours to let the flavour develop.2 Put the onion and curry paste in a large pan and heat gently for about 2 minutes, stirring all the time. 3 Add the marinated chicken, 150ml water, tomato purée and tomato ketchup to the pan. Stir to mix well, bring to the boil, then cover, reduce heat and simmer gently for arouind 25 minutes. 4 Stir in the garam masala and cook uncovered for a further 10 minutes. Sprinkle with coriander to garnish, and serve with rice. 
   
Per serving
Calories 270, Carbs 8g, Fat 8g, Saturated fat 3g, Sugar 0g 
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