Dinner · Medium
Chicken Tikka Masala
Chicken Tikka Masala is a practical, fitness-friendly adaptation of a widely recognised dish, built around Chicken Breast, raw, Greek Yogurt 2%, Tikka Masala Paste, Tomato Passata. The recipe uses aromatic curry simmer rather than a generic cooking template, with measured ingredients and portions designed to keep the result reproducible.
- Protein
- 49g
- Energy
- 541 kcal
- Carbs
- 58g
- Fat
- 11g
- Time
- 45 min
- Serves
- 4
What you need
Ingredients
Measured for 4 servings.
- 700 gChicken Breast, raw
- 160 gGreek Yogurt 2%
- 60 gTikka Masala Paste
- 500 gTomato Passata
- 160 gOnion
- 15 gGarlic
- 180 gLight Coconut Milk
- 600 gWhite Rice, cooked
- 12 gOlive Oil
Make it
Method
Weigh and prepare all ingredients for Chicken Tikka Masala: 700 g Chicken Breast, raw, 160 g Greek Yogurt 2%, 60 g Tikka Masala Paste, 500 g Tomato Passata, 160 g Onion, 15 g Garlic, 180 g Light Coconut Milk, 600 g White Rice, cooked, 12 g Olive Oil. Wash produce and cut or grate it as the recipe requires. Keep raw animal products separate from ready-to-eat ingredients, and wash used bowls and knives promptly.
Cook the listed aromatics and firm vegetables, if present, in oil over medium heat for 3–4 minutes until softened.
Add Chicken Breast, raw and the listed liquids, bring to a gentle simmer, and cook partly covered for about 30 minutes. Add delicate greens only in the final 2–3 minutes.
Check chicken or turkey at its thickest point with a clean thermometer; it must reach at least 74°C internally before serving.
Divide Chicken Tikka Masala into 4 equal portions. Add fresh herbs, cheese or delicate greens only at the end and serve straight away.
Per serving
Nutrition snapshot
- Protein
- 49g
- Carbs
- 58g
- Fat
- 11g
- Energy
- 541 kcal
