Chicken tikka masala is Britain's favourite curry dish.I wanted to try a low fat version of this brilliant chicken dish.But instead of taking the big leap at one single step,as a first step, I tried appling my ways of cuting fat and get a decent chicken curry dish.My plan is, if successful in this, I'll expand my low-fat chicken curry ranges.
So my low fat and easy chicken curry version goes this way--Ingredients
2 chicken breast fillet, cut into bite size pieces.
1 large onion pureed
2 tomatoes pureed
2 tbsp garlic-ginger paste
4tbsp plain low fat yogurt
1 tsp cumin seeds
1tsp each of cumin powder, corriander powder, red chilli powder and turmeric
1 tbsp garam masala powder
1 tbsp lime juice
salt to taste
Method
1.Marinate the chicken with the half of the ginger-garlic paste, lime juice, salt,cumin powder, corriander powder. set aside for approx. 30 minutes.
2. Grill the chicken in the oven, until sealed, and lightly cooked.Set aside.
3.Heat a pan and spray a noozle of spray oil.
4.Pop in the cumin seeds, when starts crackling,add the onion puree and the other half of the ginger-garlic paste.Fry until you get the nice aroma.
5. Add the dried spice powders, fry for about a minute.Add 2 tbsps of yogurt and fry well.
6. Add the pureed tomato and cook until reduced a little. Add salt to taste, remember there is a little salt in the chicken too.
7. Add the grilled chicken and mix well.
8. Reduce heat, and add the remaining yogurt.
If gravy is too thick, you can add a little water at this point.Mix well, and let cook for another2-3 minutes.
9. Curry is ready, serve & njoy. I served it with a simple peas and carrots rice.
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