The Best Chicken Tikka Masala with Basmati Rice - Only 301 C

I made the yummiest Chicken Tikka Masala last night, so thought I’d share the recipe…although I can take none of the credit…this is courtesy of my Weight Watcher’s Cooksmart Family Food cookbook!

450g Chicken, chopped into chunks
150g Fat Free Greek Yoghurt
2tbsp Tikka Masala Curry Paste
Fry Light or other Spray Oil
1 Red Onion, sliced finely
1tsp ‘Fresh’ Ginger (can be out of a jar which is what I used or out of a freezer bag)
2 tbsp Fresh Chopped Coriander plus extra for garnishing (Cilantro for those of you in the States)
400g Tin Chopped Tomatoes
150ml Chicken Stock
100g Basmati Rice
2 inch long piece of cucumber, sliced finely

Put the curry paste and 90g of the greek yoghurt into a non-metallic bowl and stir until combined. Add the chicken and stir until covered in the mixture. Refrigerate for at least one hour.
Spray a non-stick pan with oil spray and fry the onion for 3 minutes, reserving a little onion to garnish at the end. Add the ginger, and stir fry for 1 minute, then add the chicken mixture. Fry for a few minutes until the chicken is sealed, then add the tomatoes, coriander (cilantro) and chicken stock.
Bring to the boil, then reduce to simmer. When 10 minutes have passed, turn on the rice. When the rice is done the tikka masala should be perfectly cooked.
Serve with the remaining yoghurt on the side, and the red onion, coriander and cucumber sprinkled on the top.

Delicious! Hope you enjoy! :bigsmile:

Serves 4

301 Calories
25 Carbs
5 Fat
39 Protein