Logout
logout

Chicken Tikka Masala

For marinade

  • 4 chicken breasts (≈800g raw), diced
  • 300g plain low-fat yoghurt
  • 4 garlic cloves, minced
  • 2 thumb-sized pieces ginger, grated (≈40g)
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 2 tsp turmeric
  • 2 tsp paprika
  • 1 tsp chilli powder (optional)
  • Juice of 2 lemons

For sauce

  • 2 tbsp olive oil (30ml)
  • 2 onions, chopped (≈200g)
  • 4 garlic cloves, minced
  • 1 thumb-sized piece ginger, grated (≈20g)
  • 2 tsp ground cumin
  • 2 tsp garam masala
  • 2 tsp paprika
  • 2 × 400g tins chopped tomatoes
  • 400ml Philadelphia Lightest (or light cream alternative)
  • 2 tbsp tomato purée (≈30g)
  • 2 tsp sugar (optional)
  • Fresh coriander, to garnish
  • Steamed rice or naan, to serve
Serves: 4
Calories: 480 per Serving

How to preprare

  1. Mix marinade ingredients, coat chicken, and chill for at least 30 minutes (up to overnight).
  2. Heat 1 tbsp oil in a pan, fry chicken for 5–6 minutes until browned, remove and set aside.
  3. In same pan, heat remaining oil. Cook onions for 5 minutes, add garlic and ginger.
  4. Stir in cumin, garam masala, and paprika. Fry for 1 minute until fragrant.
  5. Add chopped tomatoes, tomato purée, and sugar (if using). Simmer 10 minutes.
  6. Stir in Philadelphia Lightest (or light cream), then return chicken. Simmer 10–15 minutes until thick and chicken is cooked through.
  7. Garnish with fresh coriander and serve with rice or naan.

Note

Use Philadelphia Lightest instead of cream to cut calories. Turkey fillet works well too.

Icon-facebook Twitter Youtube Instagram

Have questions or feedback?
Reach out our support team at

Have questions or feedback? Reach out our support team at

Info@donnadunnefitness.ie

Want to talk?
Call or Whatsapp us

Want to talk? Call or Whatsapp us

(+353) 830-393905

  • Home
  • About
  • Contact Us
  • Resources
  • Blog
Copyright© 2025 Donna Dunna All right reserved
Scroll to Top