Healthy tikka masala
Prep
10 mins
Cook
55 mins
Servings
4
Difficulty
Medium
This is my go to weeknight dinner when I want something truly satisfying yet genuinely good for me. Tikka masala doesn't have to be heavy or laden with cream, and this version proves it beautifully. By using ground almonds instead of cream, you get all that lovely richness plus a real nutritional boost, since almonds are packed with protein and healthy fats. The whole thing comes together in just under an hour, making it perfect for busy evenings, and the ingredient list is straightforward enough that you probably have most things at home already. Serve it over fluffy brown basmati rice and you've got a restaurant quality meal that won't leave you feeling sluggish afterward.
Ella x
Ingredients
- 1 largeonion chopped
- 4 largegarlic cloves
- 1thumb-sized piece of ginger
- 2 tbsprapeseed oil
- 4 smallskinless chicken breasts(cut into chunks)
- 2 tbsptikka spice powder
- 1 tspcayenne pepper
- 400 gcan chopped tomatoes
- 40 gground almonds
- 200 gspinach
- 3 tbspfat-free natural yogurt
- ½ smallbunch of coriander chopped
- 1brown basmati rice to serve
Detail level
Instructions
- 1
Put the onion, garlic and ginger in a food processor and whizz to a smooth paste.
- 2
Heat 1 tbsp of the oil in a flameproof casserole dish over a medium heat. Add the onion mixture and fry for 15 mins. Tip into a bowl and wipe out the pan.
- 3
Add the remaining oil and the chicken and fry for 5-7 mins, or until lightly brown. Stir in the tikka spice and cayenne and fry for a further minute. Tip the onion mixture back into the pan, along with the tomatoes and 1 can full of water. Bring to the boil, then reduce to a simmer and cook, uncovered, for 15 mins. Stir in the almonds and spinach and cook for a further 10 mins. Season, then stir though the yogurt and coriander. Serve with brown rice.
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