Directions
- 1Grab your diced chicken breast, add some low fat yoghurt with a bit of salt and black pepper.
- 2Add 1 tsp turmeric, cumin powder, coriander powder, garam masala and 1.5 tbsp Kashmiri chilli powder.
- 3Add 1/2 lemon juice, then mix it together and set it to the side.
- 4In a pot on medium heat add light butter, diced onion and garlic.
- 5Add 2 tsp turmeric, washed uncooked basmati rice and mix it.
- 6Add chicken broth with a dash of salt, mix it again, cover and let it cook on low heat for 15-20 min.
- 7Cook the chicken on medium heat for 10 minutes.
- 8Once it's cooked, set it to the side and add diced onion, garlic, tomato passata and the same seasonings as before.
- 9Mix it together, add light cream cheese and mix again until smooth and creamy.
- 10Add the chicken back in and stir everything together.
- 11Once the rice is done, add parsley and mix it all together.
- 12Evenly distribute the rice, chicken tikka masala and enjoy!
Ingredients
- 600 g Diced Chicken Breast
- 120 g Low Fat Greek Yoghurt
- 1 tsp Salt
- 1 tsp Pepper
- 1 tsp Turmeric
- 1 tsp Cumin Powder
- 1 tsp Coriander Powder
- 1 tsp Garam Masala
- 1.5 tbsp Kashmiri Chilli Powder
- 0.5 Lemon Juice
- 10 g Light Butter
- 0.5 Diced Onion
- 4 Garlic Cloves
- 250 g Uncooked Basmati Rice
- 400 ml Chicken Broth
- 1 Parsley
- 0.5 Diced Onion
- 2 Garlic Cloves
- 450 g Tomato Passata
- 85 g Light Cream Cheese
Equipment
panpotspoonbowl
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