Chicken Tikka Low Cholestrol
Elevate your weeknight dinners with this mouthwatering Chicken Tikka Low Cholesterol recipe, a guilt-free twist on the classic Indian favorite. Tender boneless chicken breast is marinated in a luscious blend of low-fat yogurt, garlic, ginger, warm spices like garam masala and turmeric, and a splash of zesty lemon juice, creating bold flavors while keeping the dish heart-healthy. Grilled or baked to perfection, this recipe uses an olive oil spray for a golden finish, making it ideal for those watching their cholesterol without sacrificing taste. Ready in just under 40 minutes with minimal prep, it's perfect for busy weeknights or entertaining. Garnish with fresh cilantro and pair with a side of salad or whole-grain naan for a wholesome and flavorful meal. This low-cholesterol chicken tikka is proof that healthy eating can be sensationally delicious!
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Recipe Information
Ingredients
- 500 g Boneless, skinless chicken breast
- 150 g Low-fat plain yogurt
- 1 tbsp Garlic paste
- 1 tbsp Ginger paste
- 2 tbsp Lemon juice
- 1 tsp Ground cumin
- 1 tsp Ground coriander
- 1 tsp Paprika
- 0.5 tsp Turmeric powder
- 1 tsp Garam masala
- 0.5 tsp Cayenne pepper (optional, for extra heat)
- 0.5 tsp Salt
- 1 as needed Olive oil spray
- 2 tbsp Fresh cilantro (for garnish)
Instructions
Cut the chicken breast into bite-sized cubes and place them in a large bowl.
In a separate bowl, combine the low-fat yogurt, garlic paste, ginger paste, lemon juice, ground cumin, ground coriander, paprika, turmeric powder, garam masala, cayenne pepper (if using), and salt. Mix well to form the marinade.
Pour the marinade over the chicken cubes, ensuring each piece is evenly coated. Cover the bowl and refrigerate for 1-2 hours (or overnight for stronger flavors).
Preheat your oven to 200°C (390°F) or set your grill to medium-high heat.
If using wooden skewers, soak them in water for 20 minutes to prevent burning. Thread the marinated chicken cubes onto skewers, leaving a small gap between pieces for even cooking.
Place the skewers on a baking tray lined with foil or directly on a grill. Spray the chicken lightly with olive oil spray to ensure a golden finish.
Bake or grill the chicken for 15-20 minutes, turning the skewers halfway through for even cooking. The chicken is done when it’s fully opaque and internal temperature reaches 75°C (165°F).
Remove the skewers from the oven or grill and let them rest for 2-3 minutes.
Garnish with freshly chopped cilantro before serving. Pair with a side salad or whole-grain naan for a complete low-cholesterol meal.
Nutrition Facts
Calories |
253 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.0 g | 8% | |
| Saturated Fat | 1.8 g | 9% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 109 mg | 36% | |
| Sodium | 368 mg | 16% | |
| Total Carbohydrate | 6.5 g | 2% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 2.9 g | ||
| Protein | 41.9 g | 84% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 106 mg | 8% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 495 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
