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Heat coconut oil in a pan on a medium heat and add your chicken breast and onion, add some seasoning and fry until chicken is no longer pink on the outside.
Reduce your heat and add your garlic, ginger, tomato paste, turmeric, garam masala and chilli powder, along with a splash of water and stir very well for 1-2 mins to allow the fragrances from the spices to release.
Then, add your tomatoes and chicken stock, bring your pan to simmer and leave to simmer for 10 mins, stirring occasionally.
Once your sauce has reduced by roughly half, take off of heat and stir your greek yoghurt into your sauce. If you want it super creamy, feel free to add more greek yoghurt or vice versa. Serve with basmati rice, flatbread strips and chopped cashews.
Nutritional Info
Cals – 478 per serving
Carbs – 61g
Protein – 40g
Fat- 7.7g
Ingredients
Serves Serves 4
For The Chicken Tikka Masala
- Tbsp of coconut oil
- 500g of chicken breast - diced
- 1 white onion - finely chopped
- 4 cloves of garlic - grated or crushed
- Tbsp of ginger - grated
- 2 tbsp of tomato puree
- Tsp of turmeric
- Tsp of garam masala
- 1/4 tsp of chilli powder
- Tin of chopped tomatoes - we blended ours for an extra smooth sauce
- 1 mug of boiling chicken stock
- 3 large tbsp of full fat greek yoghurt
To Serve
- 250g of basmati rice
- 2 flatbreads cut into strips
- Chopped cashews
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