Healthy chicken tikka masala

A healthier fakeaway choice!


    For the tikka masala spice mix:

    • 1 tbsp turmeric
    • 2 tsp garam masala
    • 2 tsp cumin
    • 2 tsp coriander
    • ½ tsp cayenne pepper
    • ¼ tsp cinnamon
    • 200g Avonmore sour cream

    For the marinade

    • 4 chicken fillets, chopped
    • ½ tsp salt
    • 4 garlic cloves, crushed
    • 1 tbsp ginger, grated
    • 1 tbsp lemon juice

    For the curry:

    • 2 tbsp Avonmore Irish Butter
    • 1 Onion, diced
    • 2 x 400g tins of tomatoes
    • 250ml chicken stock
    • 1 red pepper, deseeded and sliced
    • 200g green beans, trimmed
    • 60ml Avonmore Cooking Cream

    To Serve

    • Basmati rice, cooked
    • Fresh coriander, chopped


    1 In a bowl, mix all of the tikka masala spices together. Add the sour cream and stir to combine.

    2 In a large sealable bag, combine the chicken pieces with the salt, garlic, ginger, lemon juice and half of the tikka mixture. Allow to marinate for at least 30 minutes.

    3 Meanwhile, melt the butter in a large pan over a medium heat. Add the onion and the remaining tikka mix and cook for 3-4 minutes.

    4 Add the tomatoes and stock. Bring to a boil, then simmer for 10 minutes. Use a stick blender to whizz until smooth.

    5 Add the chicken to the sauce. Cover and allow to simmer over a medium-low heat for 15-20 minutes or until the chicken is completely cooked through.

    6 Add the red pepper and green beans and season to taste. Simmer for another five minutes.

    7 Stir in the cooking cream and heat through for two minutes. Serve the curry in bowls with basmati rice and some fresh coriander.

    3.60 avg. rating (71% score) - 5 votes

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