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Low-fat chicken tikka masala

We've replaced the traditional ghee and cream in this recipe with low-fat yoghurt and reduced-fat coconut milk.

bowl of chicken pieces in a Tandoori sauce
Serves
4
Price*
£1.75 Per Serving
Ready in**
30 Minutes

Each 100g serving contains

Nutritional information

Each 100g serving of this recipe contains 258 calories, which is 13 percent of your reference intake for calories.
The sugar is rated Low with 8.3 grams, which is 9 percent of your reference intake for sugar.
The fat is rated Low with 10 grams, which is 14 percent of your reference intake for fat.
The saturated fat is rated Low with 5.4 grams, which is 27 percent of your reference intake for saturated fat.
Salt is rated at Low with 0.3 grams, which is 5 percent of your reference intake for salt. skip to ingredients and directions

ENERGY
1,080KJ
258KCAL
13%
FAT
Low
10g
14%
SATURATES
Low
5.4g
27%
SUGAR
Low
8.3g
9%
SALT
Low
0.3g
5%
of your reference intake
Typical energy values per 100g: 1,080kJ/258kcal
*Prices are intended as guideline only.
**Cook times are intended as guidelines only.

What it takes

  • 4 Asda Chicken Breast Fillets, cut in bite-sized pieces
  • 4 level tbsp Asda Tandoori Spice Blend
  • 4 tbsp Asda Low Fat Natural Yogurt
  • 1 tbsp fresh lime juice
  • 1 tbsp sunflower oil
  • 1 cinnamon stick
  • 6 cardamom pods
  • 2 tsp freshly grated ginger
  • 2 garlic cloves, crushed
  • 1 large onion, chopped
  • 3 level tbsp tomato puree
  • 200ml reduced-fat coconut milk
  • 4 vine-ripened tomatoes
  • 2 level tsp garam masala
  • Fresh coriander and basmati rice, to serve
  • 4 Asda Chosen by you Poppadums (optional)

How to make it

  1. Mix the chicken with the Tandoori spice blend, yogurt and lime juice in a large, non-metallic dish. Cover and leave to marinate in the fridge for at least 3 hours or overnight, stirring occassionally.
  2. Preheat the oven to 220C/200C Fan/Gas 7. Line a baking tray with non-stick baking parchment and put the chicken on it, wiping off excess marindade with a brush (reserve leftover marinade). Bake for 10 minutes.
  3. Meanwhile, heat the oil in a large pan, add the cinnamon and cardamom, and cook for 1 minute. Add the garlic, ginger and onion and cook for 10 minutes, stirring.
  4. Stir in the saved marinade, tomato paste, coconut milk and 100ml water. Halve the tomatoes, and scoop out and discard the seeds. Chop, add to the pan and bring to the boil. Stir in the garam masala and the chicken. Bring to the boil, cover and simmer gently for 10 minutes.
  5. Serve with the coriander, rice and poppadums (optional).