Chicken tikka masala ???
- Thread starter Emb77
- Start date
systema
Calorie Counting
SLIMING WORLD CHICKEN TIKKA MASALA ---- SERVES 4
4 x 5oz/142g skinless chicken breasts
Fry light
1 onion
3 garlic cloves
½ tsp each crushed cardamom seeds and ground turmeric
1 tblsp ground coriander
1 tsp each ground ginger and cumin
1 - 2 tsps chilli powder - or to your taste
1 level tblsp tomato purée
100g pot very low fat fromage frais
1 tblsp freshly chopped coriander
Method
1. Season the chicken and lightly spray with Fry light. Place under a hot grill and cook for 6 - 8 minutes on each side or until cooked through. Remove from the grill and cut into bite sized pieces.
2. Meanwhile, peel and grate the onion and crush the garlic. Spray a pan with Fry light and heat until hot. Add the garlic, cardamom, turmeric, ground coriander, ginger, cumin and chilli powder and fry for 1 minute. Add the tomato purée and grated onion and continue cooking for a further 3 - 4 minutes.
3. Add the chicken to the pan along with ¼ pint/142mls water and cook for 5 - 6 minutes. Stir in the fromage frais, season to taste and gently heat through. When hot remove from the heat and stir in the chopped coriander.
4. Serve with boiled rice and a mixed salad, garnished with freshly chopped coriander and a few lemon wedges
or
Slimming World Chicken Tikka Masala Recipe - Food.com - 284128
I don't eat meat so have not tried either but are both rated as v. good.
4 x 5oz/142g skinless chicken breasts
Fry light
1 onion
3 garlic cloves
½ tsp each crushed cardamom seeds and ground turmeric
1 tblsp ground coriander
1 tsp each ground ginger and cumin
1 - 2 tsps chilli powder - or to your taste
1 level tblsp tomato purée
100g pot very low fat fromage frais
1 tblsp freshly chopped coriander
Method
1. Season the chicken and lightly spray with Fry light. Place under a hot grill and cook for 6 - 8 minutes on each side or until cooked through. Remove from the grill and cut into bite sized pieces.
2. Meanwhile, peel and grate the onion and crush the garlic. Spray a pan with Fry light and heat until hot. Add the garlic, cardamom, turmeric, ground coriander, ginger, cumin and chilli powder and fry for 1 minute. Add the tomato purée and grated onion and continue cooking for a further 3 - 4 minutes.
3. Add the chicken to the pan along with ¼ pint/142mls water and cook for 5 - 6 minutes. Stir in the fromage frais, season to taste and gently heat through. When hot remove from the heat and stir in the chopped coriander.
4. Serve with boiled rice and a mixed salad, garnished with freshly chopped coriander and a few lemon wedges
or
Slimming World Chicken Tikka Masala Recipe - Food.com - 284128
I don't eat meat so have not tried either but are both rated as v. good.
Skulldilocks
Gold Member
mmmm yummy 
Chipmunk89
but you can call me Toni!
I made this one yesterday and it was gorgeous...
Coat diced chicken breast in 2 tbsp tikka powder, 1 chilli, 3 crushed garlic cloves, salt and pepper and leave to one side.
Use fry light to fry 1 diced onion until it just starts to soften and then add the chicken and fry until browned. Add 2 more tbsp of tikka powder, fry for a minute or two and then add passata (about 400g per 2 servings), 1-2 tsp sweetner, and 200ml chicken stock. Leave it to simmer for 15-20 mins, check for spice and sweetness etc and adjust if needed.
Take it off the heat so it cools slightly (but still hot enough to eat) and add about 4 or 5 tbsp of FF natural yoghurt or fromage frais. Take the fromage frais/yoghurt out of the fridge before you start cooking so its not really cold when i put it in the curry, otherwise it cools it right down, and if you need to heat it up again it might curdle.
Coat diced chicken breast in 2 tbsp tikka powder, 1 chilli, 3 crushed garlic cloves, salt and pepper and leave to one side.
Use fry light to fry 1 diced onion until it just starts to soften and then add the chicken and fry until browned. Add 2 more tbsp of tikka powder, fry for a minute or two and then add passata (about 400g per 2 servings), 1-2 tsp sweetner, and 200ml chicken stock. Leave it to simmer for 15-20 mins, check for spice and sweetness etc and adjust if needed.
Take it off the heat so it cools slightly (but still hot enough to eat) and add about 4 or 5 tbsp of FF natural yoghurt or fromage frais. Take the fromage frais/yoghurt out of the fridge before you start cooking so its not really cold when i put it in the curry, otherwise it cools it right down, and if you need to heat it up again it might curdle.
bilsat
Really likes to cook
Chicken Tikka Masala
Pete’s Chicken Tikka Masala
Serves 2
Ingredients
1 cm ginger, peeled & grated
2 garlic cloves (sff)
2tbsp lemon juice (ss) (sff)
2tbsp “Tikka Masala Mix”
100g boiled rice (ff)
150mL Greek 0% fat free natural yoghurt (ff) (from a 170mL tub)
250g Chicken pieces cut into 5cm chunks (s) (ff)
Sauce
½ tsp turmeric
½ tsp cumin
½ tsp coriander
1 onion, finely chopped (s) (sff)
1 garlic clove, finely chopped (sff)
1 tsp paprika
1 tsp garlic salt
1 tbsp. sweetener
20mL Yoghurt from above quantity
400g chopped tomatoes (s) (sff)
Method
In a food processor, reduce to a paste the following, 125mL yogurt, tomato puree, ginger, chilli powder, cumin, cinnamon, garlic & lemon juice.
Place the cut chicken in a mixing bowl and add the paste, mix together to coat the chicken, cover, leave in the fridge to marinate for between 2 hours -24 hours.
In a deep Frying pan, sprayed with Fry Light, cook the onion & garlic until soft, add the paprika, garlic salt, cumin, turmeric, coriander, cook for 1 min add the chicken & marinade, cook for 5 mins then add the tomato & sweetener & simmer for 20 mins until the chicken is cooked and the sauce has reduced, turn the heat off and add the remaining yoghurt, if it splits add cornflour mixed with water & whisk briskly, cover & leave for 5 mins.
Serve with boiled rice.
Pete’s Chicken Tikka Masala
Serves 2
Ingredients
1 cm ginger, peeled & grated
2 garlic cloves (sff)
2tbsp lemon juice (ss) (sff)
2tbsp “Tikka Masala Mix”
100g boiled rice (ff)
150mL Greek 0% fat free natural yoghurt (ff) (from a 170mL tub)
250g Chicken pieces cut into 5cm chunks (s) (ff)
Sauce
|
½ tsp cumin
½ tsp coriander
1 onion, finely chopped (s) (sff)
1 garlic clove, finely chopped (sff)
1 tsp paprika
1 tsp garlic salt
1 tbsp. sweetener
20mL Yoghurt from above quantity
400g chopped tomatoes (s) (sff)
Method
In a food processor, reduce to a paste the following, 125mL yogurt, tomato puree, ginger, chilli powder, cumin, cinnamon, garlic & lemon juice.
Place the cut chicken in a mixing bowl and add the paste, mix together to coat the chicken, cover, leave in the fridge to marinate for between 2 hours -24 hours.
In a deep Frying pan, sprayed with Fry Light, cook the onion & garlic until soft, add the paprika, garlic salt, cumin, turmeric, coriander, cook for 1 min add the chicken & marinade, cook for 5 mins then add the tomato & sweetener & simmer for 20 mins until the chicken is cooked and the sauce has reduced, turn the heat off and add the remaining yoghurt, if it splits add cornflour mixed with water & whisk briskly, cover & leave for 5 mins.
Serve with boiled rice.
bilsat
Really likes to cook
Chicken Tikka Masala-2
Pete’s Chicken Tikka Masala-2
Serves 2
Ingredients
1 cm ginger, peeled & grated
1tbsp cornflour mixed with 1tbsp cold water (3.5syn/2=1.75 syn per person)
2 garlic cloves (sff)
2tbsp lemon juice (ss) (sff)
2tbsp “Tikka Masala Mix”
100g boiled rice (ff)
150mL Yeo Valley Natural Bio Yoghurt (2syn/2=1syn per person)
250g Chicken pieces cut into 5cm chunks (s) (ff)
Sauce
½ tsp turmeric
½ tsp cumin
½ tsp coriander
1 onion, finely chopped (s) (sff)
1 garlic clove, finely chopped (sff)
1 tsp paprika
1 tsp garlic salt
1 tbsp sweetener
400g chopped tomatoes (s) (sff)
Method
Mix the cornflour with the water and mix together with the yoghurt.
In a food processor, reduce to a paste the following, yogurt, tomato puree, ginger, chilli powder, cumin, cinnamon, garlic & lemon juice.
Place the cut chicken in a mixing bowl and add the paste, mix together to coat the chicken, cover, leave in the fridge to marinate for between 2 hours -24 hours.
In a deep Frying pan, sprayed with Fry Light, cook the onion & garlic until soft, add the paprika, garlic salt, cumin, turmeric, coriander, cook for 1 min add the chicken & marinade, cook for 5 mins then add the tomato & sweetener & simmer for 20 mins until the chicken is cooked and the sauce has reduced.
Serve with boiled rice.
Pete’s Chicken Tikka Masala-2
Serves 2
Ingredients
1 cm ginger, peeled & grated
1tbsp cornflour mixed with 1tbsp cold water (3.5syn/2=1.75 syn per person)
2 garlic cloves (sff)
2tbsp lemon juice (ss) (sff)
2tbsp “Tikka Masala Mix”
100g boiled rice (ff)
150mL Yeo Valley Natural Bio Yoghurt (2syn/2=1syn per person)
250g Chicken pieces cut into 5cm chunks (s) (ff)
Sauce
|
½ tsp cumin
½ tsp coriander
1 onion, finely chopped (s) (sff)
1 garlic clove, finely chopped (sff)
1 tsp paprika
1 tsp garlic salt
1 tbsp sweetener
400g chopped tomatoes (s) (sff)
Method
Mix the cornflour with the water and mix together with the yoghurt.
In a food processor, reduce to a paste the following, yogurt, tomato puree, ginger, chilli powder, cumin, cinnamon, garlic & lemon juice.
Place the cut chicken in a mixing bowl and add the paste, mix together to coat the chicken, cover, leave in the fridge to marinate for between 2 hours -24 hours.
In a deep Frying pan, sprayed with Fry Light, cook the onion & garlic until soft, add the paprika, garlic salt, cumin, turmeric, coriander, cook for 1 min add the chicken & marinade, cook for 5 mins then add the tomato & sweetener & simmer for 20 mins until the chicken is cooked and the sauce has reduced.
Serve with boiled rice.
