High Protein Chicken Tikka Curry
Elevate your mealtime with this High Protein Chicken Tikka Curry, a fragrant and nutrient-packed twist on a classic Indian favorite. Marinated in a robust blend of Greek yogurt, garlic, ginger, and warm spices like garam masala and cumin, the tender chicken breast absorbs a symphony of flavors before being simmered in a luxurious tomato and cream-based sauce. With bold paprika and turmeric adding vibrant color and depth, this protein-rich curry balances indulgence with wholesome ingredients, making it perfect for fitness enthusiasts or anyone craving satisfying nourishment. Topped with fresh cilantro and green chili for a burst of freshness, this irresistible dish pairs beautifully with steamed rice or fluffy naan. Ready in just over an hour, it’s a must-try recipe delivering restaurant-quality flavor from the comfort of your kitchen. Perfect for meal prep, family dinners, or impressing guests—this dish is as versatile as it is delicious!
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Recipe Information
Ingredients
- 700 g chicken breast
- 150 g Greek yogurt
- 2 tbsp lemon juice
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 1 tsp garam masala
- 1 tsp ground cumin
- 1 tsp ground coriander
- 0.5 tsp turmeric powder
- 1 tsp paprika
- 1 tsp salt
- 0.5 tsp pepper
- 2 tbsp vegetable oil
- 1 large onion
- 200 ml tomato puree
- 100 ml heavy cream
- 2 tbsp fresh cilantro
- 1 green chili
Instructions
Cut the chicken breast into bite-sized pieces.
In a large bowl, mix Greek yogurt, lemon juice, ginger paste, garlic paste, garam masala, ground cumin, ground coriander, turmeric powder, paprika, salt, and pepper.
Add the chicken pieces to the marinade, mixing until fully coated. Cover and refrigerate for at least 1 hour, or overnight for best results.
Heat the vegetable oil in a large pan over medium heat. Add the chopped onion and sauté until golden brown.
Remove the marinated chicken from the fridge and add it to the pan. Cook until the chicken is browned on all sides.
Reduce the heat and pour in the tomato puree, stirring well to combine with the chicken and juices.
Simmer for 15-20 minutes, allowing the sauce to thicken.
Stir in the heavy cream and cook for an additional 5 minutes until the cream is well incorporated and the curry is rich and creamy.
Adjust seasoning with salt and pepper to taste.
Garnish the chicken tikka curry with freshly chopped cilantro and sliced green chili.
Serve hot with steamed rice or naan bread.
Nutrition Facts
Calories |
1971 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.0 g | 113% | |
| Saturated Fat | 30.7 g | 154% | |
| Polyunsaturated Fat | 20.2 g | ||
| Cholesterol | 707 mg | 236% | |
| Sodium | 5731 mg | 249% | |
| Total Carbohydrate | 72.6 g | 26% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 26.4 g | ||
| Protein | 218.1 g | 436% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 379 mg | 29% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 4006 mg | 85% | |
*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.
