Lighter Chicken Tikka Masala

Method

1. 1

   Mix the yogurt, half the lemon juice, half the garam masala, the paprika, turmeric, chilli and a pinch of salt. Coat the chicken and marinate for at least 20 minutes (or overnight in the fridge).

   20 min
2. 2

   Heat the grill (broiler) to high. Thread or spread the chicken on a lined tray and grill until charred at the edges and just cooked through, turning once.

   12 min
3. 3

   Meanwhile, rinse the rice and simmer in 1.5× its volume of water with the lid on, then rest off the heat.

   12 min
4. 4

   Soften the onion in the oil, add garlic, ginger, cumin and the rest of the garam masala for a minute, then the tomato purée and chopped tomatoes. Simmer and blend smooth if you like.

   15 min
5. 5

   Stir in the crème fraîche and the chicken with its juices and simmer gently for a few minutes. Finish with the remaining lemon juice and coriander and serve with the rice.

   4 min

Watch how it's made

Hand-picked videos of this dish or its classic version. Their quantities differ, so follow ours for the macros above.

• 

  Homemade Chicken Tikka Masala That Anyone Can Make

  Joshua Weissman · YouTube

• 

  Chicken Tikka Masala Restaurant Style | चिकन टिक्का मसाला | Chef Sanjyot Keer

  Your Food Lab · YouTube

Substitutions

• Vegetarian: use paneer or chickpeas instead of chicken (paneer adds about 12 g fat per serving).
• Lower-carb: serve over cauliflower rice to save about 45 g carbs per serving.
• No grill? Sear the marinated chicken in a hot non-stick pan, or air-fry at 200°C (400°F) for 10–12 minutes.