Créé avec l’IA
Reduced Fat Chicken Tikka Masala
45 min 600 kcal par portion Moyen
Ingrédients
4 Portions
- chicken breast400 g
- low-fat yogurt200 g
- olive oil1 tablespoon
- onion1 medium
- garlic2 cloves
- ginger1 tablespoon
- garam masala1 tablespoon
- cumin1 teaspoon
- coriander1 teaspoon
- turmeric1 teaspoon
- paprika1 teaspoon
- canned tomatoes400 g
- reduced-fat coconut milk100 ml
- saltto taste
- fresh corianderfor garnish
Instructions
- 1
Cut the chicken breast into bite-sized pieces and set aside.
- 2
In a bowl, mix the low-fat yogurt with half of the garam masala, cumin, coriander, turmeric, and paprika. Add the chicken pieces and marinate for at least 30 minutes.
- 3
Heat the olive oil in a large pan over medium heat. Add the chopped onion and sauté until golden brown.
- 4
Add the minced garlic and grated ginger to the pan and cook for another minute.
- 5
Add the remaining spices (garam masala, cumin, coriander, turmeric, and paprika) to the pan and stir well.
- 6
Pour in the canned tomatoes and bring to a simmer. Cook for about 10 minutes, allowing the sauce to thicken.
- 7
Add the marinated chicken to the pan and cook until the chicken is fully cooked, about 10-15 minutes.
- 8
Stir in the reduced-fat coconut milk and season with salt to taste. Simmer for another 5 minutes.
- 9
