Low Fat Chicken Tikka Curry
Savor the flavors of India with this delicious and healthy Low Fat Chicken Tikka Curry! This vibrant dish features tender chunks of marinated chicken breast, infused with a blend of aromatic spices like garam masala, cumin, and turmeric, all brought together in a rich yet low-fat tomato-based sauce. The creamy marinade, made with low-fat Greek yogurt and zesty lemon juice, keeps the dish light while delivering mouthwatering tang and spice. Perfectly balanced and easy to prepare, this recipe takes just 50 minutes from start to finish, making it an ideal weeknight dinner for four. Serve it over fluffy steamed rice or pair it with whole-grain naan for a satisfying, guilt-free meal that’s bursting with authentic flavor. With its focus on wholesome ingredients and bold spices, this Low Fat Chicken Tikka Curry is a must-try for curry lovers looking to enjoy a healthier twist on a classic!
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Recipe Information
Ingredients
- 500 grams Boneless, skinless chicken breast
- 150 grams Low-fat Greek yogurt
- 2 tablespoons Lemon juice
- 3 pieces Garlic cloves, minced
- 1 tablespoon Fresh ginger, grated
- 2 teaspoons Garam masala
- 1 teaspoon Coriander powder
- 1 teaspoon Cumin powder
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Ground paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 teaspoons Olive oil
- 1 medium Onion, finely chopped
- 200 grams Tomato puree
- 2 tablespoons Cilantro, chopped
Instructions
Cut the chicken breasts into bite-sized pieces and place them in a large bowl.
In a separate bowl, mix the Greek yogurt, lemon juice, minced garlic, grated ginger, 1 teaspoon of garam masala, coriander powder, cumin powder, turmeric powder, paprika, salt, and black pepper.
Pour the yogurt mixture over the chicken pieces and mix well to coat. Cover and marinate in the refrigerator for at least 30 minutes, or preferably overnight.
Heat 1 teaspoon of olive oil in a large non-stick pan over medium heat. Add the chopped onion and sauté until it turns golden brown.
Add the marinated chicken pieces to the pan and cook for about 5-7 minutes until the chicken is browned all over.
Pour in the tomato puree and add the remaining 1 teaspoon of garam masala. Stir well and bring to a simmer.
Reduce the heat and let the curry cook gently for about 15-20 minutes until the chicken is cooked through and the sauce has thickened. Stir occasionally.
Garnish with chopped cilantro before serving.
Serve the curry hot, accompanied by steamed rice or low-fat naan bread.
Nutrition Facts
Calories |
1428 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.6 g | 67% | |
| Saturated Fat | 12.2 g | 61% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 443 mg | 148% | |
| Sodium | 2848 mg | 124% | |
| Total Carbohydrate | 60.7 g | 22% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 33.1 g | ||
| Protein | 175.0 g | 350% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 326 mg | 25% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 2832 mg | 60% | |
*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.
