This is a classic Indian dish that’s very popular amongst novice Indian food eaters. Syn Free on the Slimming World but that doesn’t mean it loses any of the authentic taste
On this page you will find the most healthy, luscious, medium to hot, weeknight manageable, Slimming World friendly, must have it NOW chicken tikka masala.
It’s pretty much everything you want or need from a tikka masala. It’s packed full of flavour, tangy, rich and as creamy as it can be without using full fat cream! Serve it over hot rice and you are in tikka masala heaven.
I first made this tried Chicken Tikka recipe around 5 years ago and honestly the first attempt tasted like a mouthful of grit.. But over the years and many more attempts I have finally perfected the perfect curry!
I’m always in the mood for Indian food. If it were up to me, I’d probably only eat Indian food (or maybe Chinese?). This chicken tikka is quick and easy to make with very minimal effort. Just remember to marinate the chicken in advance and keep in the fridge for at least 2 hours.
All you need now is something to service your delicious curry with… Try one of our other Indian fakeaway recipes.
WHY IS THIS THE BEST CHICKEN TIKKA MASALA?
- Creamy, thick, filling and healthy
- Tastes delicious
- Very quick and easy to make
- Syn free
- Perfect for all of the family
EQUIPMENT REQUIRED TO MAKE THIS RECIPE
- You will require a food processor/blender to create this recipe.
IS THIS CURRY SLIMMING WORLD FRIENDLY?
Of course! This curry is 100% Syn Free when following the Slimming World plan. Which means you do not need to measure or portion control. Fill your boots and eat as much as you like until full.
NOTHING WARMS THE HEART MORE THAN A BIG BOWL OF CURRY!
Chicken Tikka Curry
- Food Processor
- 300 g Skinless Boneless Chicken Thigh (Diced)
- 400 g Chopped Tomatoes (Drained)
- 1 Onion (Diced)
- 10 tbsp Natural Fat Free Yogurt
- 150 ml Boiling Chicken Stock
- 4 tbsp Tikka Curry Powder
- 1 tsp Ground Ginger
- 1 tsp Paprika
- 1/2 tsp Basil
- 1 tsp Cumin
- 2 Cloves Garlic (Crushed)
- Pinch Salt
- To make the marinade: Using a food processor blend together 6 tbsp Natural yoghurt, tikka spice, ginger, paprika, cumin, basil, garlic and salt to form a paste. Cover the chicken with the paste, cover and place into the fridge for at least 2 hours.
- Making the curry: Spritz a pan with Frylight, bring to a medium heat and add the onion. Cook until softened.
- Add the chicken and cook for a further 2 – 3 minutes.
- Add the boiling stock and chopped tomatoes. Stir well, cover with a lid and simmer on a medium heat for 10 – 15 minutes.
- Reduce the heat and add the remaining yogurt. Stir through and serve over delicious rice.
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