Tag Archives: Indian

These are recipes influenced by the spices and flavours of the Indian cuisine. 

Easy Slow Cooker Chicken Tikka

Love chicken tikka but don’t like to be too hands on in the kitchen? My Easy Slow Cooker Chicken Tikka is for you! All of the flavour without the faff. 

I love chicken tikka. It is always my go-to Indian recipe which I know is quite boring and unauthentic. I’ve already come up with my Skinny Chicken Tikka recipe which I still love. But it isn’t a recipe that you can just leave to cook. 

Why use a slow cooker?

I love using my slow cooker for a number of reasons, but ease is probably number one. Being able to add the ingredients and leave them to cook without much intervention is great! We all lead busy lives and we don’t always have the time on a weeknight to be grilling chicken to crispy perfection. 

I wanted to create an Easy Slow Cooker Chicken Tikka that had all of the flavours you would expect, but with minimal effort. 

How easy is this Slow Cooker Chicken Tikka to make?

It is honestly a very easy recipe to make. As long as you can make sure there are no bones in chicken thighs – you can make this dish! You then add all of the marinade ingredients to the chicken and let it work it’s magic. 

When cooking, I let it cook down until the sauce is thick and coating the chicken. If you didn’t want the sauce to thicken, you could always serve it once you have shredded the chicken. 

Why use chicken thighs and not breasts?

I typically prefer chicken thighs to breasts. I think they have more flavour and also keep their moisture when cooking. This is particularly important when slow cooking chicken because it is easier for it to become dry as it is cooking for longer. You can use breasts if you prefer though. 

Are there any differences to normal chicken tikka?

As this chicken tikka is cooked in the slow cooker, you don’t get the lovely charred edges. I do absolutely love these charred edges, but sometimes you want the flavours without the hassle! This Easy Slow Cooker Chicken Tikka is perfect if you are an inpatient cook and don’t like to be very hands on in the kitchen.

How to serve this Easy Slow Cooker Chicken Tikka

The reason why I created this recipe was because I wanted an easier chicken tikka recipe. I felt like my Skinny Chicken Tikka took a little bit too much time to use for lunches. I like to serve this Easy Slow Cooker Chicken Tikka with salad and some mango chutney. Another equally delicious way to serve it would be in a flatbread or wrap with salad. As the chicken is already shredded it works well for either of these options. 

5 from 2 votes

Easy Slow Cooker Chicken Tikka

Love chicken tikka but don't like to be too hands on in the kitchen? My Easy Slow Cooker Chicken Tikka is for you! All of the flavour without the faff. 

Course Main Course, Lunch
Cuisine Indian, British
Keyword Slow Cooker, Crock pot, Curry, Chicken Tikka
Prep Time 30 minutes
Cook Time 5 hours
Total Time 5 hours 30 minutes
Servings 4
Calories 310 kcal
Author Curly


  • 500 g chicken thighs skin & bones removed
  • 1 tbsp lemon juice
  • 1 tsp sea salt
  • 1 tsp caster sugar
  • 175 g non-fat natural yogurt
  • 1 tbsp ginger puree
  • 1 tbsp garlic puree
  • 2 tbsp tandoori masala powder
  • ½ tsp tumeric powder
  • ½ tsp garam masala power
  • 1 tsp dried coriander powder
  • ½ tsp chilli powder


  1. Remove all the skin and bones from the chicken thighs. If you have bought thighs with the skin and bone removed, make sure you check for small bones 

  2. Add the chicken thighs to a large bowl and add the rest of the ingredients 

  3. Stir all of the ingredients so they are evenly mixed and coating the chicken 

  4. Leave the chicken to marinade for 2 - 60 hours - the longer the better! 

  5. After the chicken has marinated, add the chicken and any marinade to the slow cooker. Cook for 4 hours on high 

  6. Take the chicken out of the slow cooker and shred it using two forks

  7. Add back to the slow cooker and cook for 1 - 1½ hours

  8. Cook until the sauce is as thick as you'd like it

Recipe Notes

I use a 3.5L slow cooker.

Nutrition Facts
Easy Slow Cooker Chicken Tikka
Amount Per Serving
Calories 310 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 5g31%
Cholesterol 123mg41%
Sodium 717mg31%
Potassium 382mg11%
Carbohydrates 6g2%
Sugar 4g4%
Protein 23g46%
Vitamin A 200IU4%
Vitamin C 3.1mg4%
Calcium 104mg10%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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Chicken Balti Pies

Crisp and flaky pastry filled with deliciously spiced chicken. These Chicken Balti Pies are a fantastic lunchtime treat that are simple to make. 

Years ago when I was still at school, I wonderful thing came into my life. A balti pie. This fantastic creation came from Morrisons and was so tasty! My Mum was a fan too and it used to be a treat for a weekend lunch for us. 

We happily ate these for years; until one day. Morrisons decided to stop making them and ruin all of my hopes and dreams! I still haven’t forgiven them for their terrible decision, but maybe it was just Mum and I buying them?!

All these years later, the little cravings in my head became too loud for me to ignore and I had to have a go at making them myself. Obviously I didn’t have their recipe, so I have made my own version. 

This is a bit of a cheat’s pie as it used shop bought ready-rolled pastry and a curry paste mix. Neither of these I am ashamed of as they make these Chicken Balti Pies easy enough for anyone to make. And that is the main thing because everyone needs a Chicken Balti Pie in their life!

As I was making these Chicken Balti Pies, I wasn’t sure if they were going to turn out exactly as I wanted them. Let’s face it, sometimes new recipes do not work out quite right the first time! But as soon as these came out of the oven I thought these were going to be a winner! 

I finished photographing them and then ate half of the pie I had cut open. It took all of my willpower to not eat the second half. But as the kind wife I am, I went and gave it to Mr Curly and then went back to the kitchen. Not long after, in he came asking me if they were difficult to make. When I told him they were really quite simple (thanks to my little time saving tricks); he asked if I could make them every week from now on because they were incredible! He is particularly fussy about a few things; bread, chocolate and pastry. So when he told me how much he loved these Chicken Balti Pies, I knew I had done something right. 

I was chuffed with the rich mildly spiced chicken filling and the crisp flaky pastry (no soggy bottoms here!). Also the nigella seeds add a lovely extra flavour to the pastry so I really recommend not to skip this step! Do not worry if they look a bit like a child has made them, mine did and they looked much better when they were cooked. Just don’t get too excited and put too much filling into each pie as it might try to escape when you seal the pies. 

These Chicken Balti Pies would also be great for the festive period. Swap the chicken for leftover turkey for a great way to use up Christmas dinner leftovers and add a bit of much needed spice. 

5 from 14 votes

Chicken Balti Pies

Crisp and flaky pastry filled with deliciously spiced chicken. These Chicken Balti Pies are a fantastic lunchtime treat that are simple to make. 

Course Snack, Lunch
Cuisine Indian, British
Keyword Chicken, Pie, Curry, Balti
Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings 8
Calories 552 kcal
Author Curly


  • ½ tsp vegetable oil
  • 1 small onion finely diced
  • 2 cloves garlic finely diced
  • ¼ tsp salt
  • 6 tbsp Balti curry paste
  • 450 g chicken breast (3 small breasts) cut into small chunks
  • 400 g chopped tomatoes
  • 50-100 ml water
  • 2 x 375g packs ready rolled puff pastry
  • 2 tbsp semi skimmed milk
  • 2 tsp Nigella seeds
  • spray oil


  1. Heat the oil in pan over a medium heat. Add the onion to the pan along with the salt and stir for 2-3 minutes until softened. Add the garlic and curry paste and cook for a further minute

  2. Add the diced chicken to the onions and cook for 2 minutes until the chicken has turned white

  3. Add the chopped tomatoes and water. I add the water to the empty tomatoes tin as it helps get the last of the tomato juice from the tin

  4. Leave the chicken to reduce on a medium-low heat for 15 - 20 minutes stirring occasionally. You want the sauce to become thick 

  5. Leave the chicken to one side to cool slightly while you prepare the pastry. Preheat the oven to 170ºC (fan assisted 190ºC non fan)

  6. Unroll the pastry and cut each sheet into 8 rectangles

  7. Add one large spoon of the chicken filling to the centre of 8 out of the 16 rectangles. Make sure you leave a small border around the outside of each rectangle

  8. Brush around the edges of each of the pastry rectangles with filling with milk. Add a plain rectangle of pastry on top of each rectangle with filling. Gently press the who rectangles of pastry together. Using a fork, press the tines around the edges of the pastry to make a seal. 

  9. Carefully transfer the pies to baking trays sprayed with oil. Brush the tops of the pastry with milk and sprinkle with a few Nigella seeds. Bake in the oven for 30 minutes or until the pastry is golden brown

  10. Serve warm or chilled

Recipe Notes

These Chicken Balti Pies will keep in the fridge for a couple of days. They may loose their crispness slightly so if you want to reheat them, use the oven rather than a microwave as this would make the pastry soggy. Make sure the filling is piping hot before serving. You can eat them cold if you would prefer. 

Nutritional information is given as a guide only.

Nutrition Facts
Chicken Balti Pies
Amount Per Serving
Calories 552 Calories from Fat 9
% Daily Value*
Fat 1g2%
Cholesterol 36mg12%
Sodium 211mg9%
Potassium 307mg9%
Carbohydrates 2g1%
Sugar 1g1%
Protein 12g24%
Vitamin A 75IU2%
Vitamin C 5.5mg7%
Calcium 24mg2%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.

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Cheese & Mango Chutney Muffins

These Cheese & Mango Chutney Muffins are deliciously light, fluffy and packed with flavour. They’re also super quick and easy to make as well as freezing really well. 

Snacks for a busy new Mum

My sister Ally has recently given birth to my incredibly gorgeous nephew Harrison. As he is her first child, I realised it was all going to be very new for her and food might not be her number one priority. I knew she had been stocking up her freezer with some of my slow cooker meals such as my Slow Cooker Fiesta Chicken and Slow Cooker Chicken & Chorizo Stew; so I thought some quick snacks would be ideal. 

I instantly thought of muffins as they freeze really well and don’t take very long to defrost. Therefore she didn’t need to think too far in advance before having a tasty snack.     

Cheese and Mango Chutney – a great flavour combination 

The combination of the cheese and mango chutney was specifically for Ally as she is partial to a cheese and mango chutney sandwich. This isn’t a combination I have tried myself but I though I’d give it a go in muffin form! The Nigella seeds were a last minute addition and I am so pleased I added them because they really make these Cheese & Mango Chutney Muffins extra tasty. 

New recipes do not always go without a hitch. The first batch I made of these I decided to leave in the oven and go for a shower – definitely a mistake! I’d put them on the top shelf of the oven at a higher temperature so they came out looking quite a bit darker than I would ideally have liked. 

Although I was annoyed at myself, it did give me the opportunity to taste test them before I made another batch. The muffins did look quite dark, but the top was nice a crisp which was actually very tasty! I did decide to make a few tweaks to the cooking of them. But in the end I was very pleased with the taste of them. 

Even with the sweetness of the mango chutney, these are still very much savoury muffins. The Nigella seeds also provide a savoury note which emphasises the subtle Indian flavours along with the mango chutney. 

5 from 6 votes

Cheese & Mango Chutney Muffins

These Cheese & Mango Chutney Muffins are deliciously light, fluffy and packed with flavour. They're also super quick and easy to make as well as freezing really well. 

Course Snack
Cuisine Indian, British
Keyword Muffins, Cheese
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 9
Calories 242 kcal
Author Curly


  • 175 g plain flour
  • 2 tsp baking powder
  • 2 tsp caster sugar
  • ½  tsp sea salt
  • ½  tbsp Nigella seeds
  • 130 g cheddar cheese
  • 60 ml vegetable oil
  • 90 ml semi-skimmed milk
  • 1 egg
  • 100 g mango chutney

For the top

  • 20 g cheddar cheese
  • sprinkle Nigella seeds


  1. Preheat the oven to 170ºC (fan assisted 190ºC non fan). Add 9 muffin liners to a muffin tin and set aside 

  2. Add the flour, baking powder, sugar, salt and Nigella seeds together in a large bowl and mix. Add the cheese and mix again 

  3. In a large jug, whisk together the oil, milk, egg and mango chutney 

  4. Pour the wet ingredients into the dry ingredients and stir just until all of the flour is mixed in - do not over mix. 

  5. Divide The mix between the 9 muffin cases and top each muffin with the extra cheese and a sprinkle of Nigella seeds. Bake in the middle shelf of the oven for 20-22 minutes.

  6. Allow to cool in the tin for a couple of minutes before allowing to cool completely on a wire rack 

Recipe Notes

If your muffins get slightly darker, don't panic they will still taste good!

If you want to freeze them, wrap them individually in cling film and put them in a large freezer bag. You then can take one muffin out of the freezer and it will defrost in approx 1-2 hours. 

Nutrition Facts
Cheese & Mango Chutney Muffins
Amount Per Serving
Calories 242 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 9g56%
Cholesterol 36mg12%
Sodium 249mg11%
Potassium 176mg5%
Carbohydrates 24g8%
Sugar 6g7%
Protein 7g14%
Vitamin A 205IU4%
Vitamin C 1mg1%
Calcium 188mg19%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.

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Spiced Chickpea & Cauliflower Soup

Thick, creamy and subtly spiced. This Spiced Chickpea & Cauliflower Soup is healthy and delicious especially with it’s crunchy topping. 

Soup is such a versatile and easy dish that is so comforting. As I have mentioned before, I am very fussy when it comes to soup which is why I always make my own. It also means I can decide exactly which ingredients I use in my soup helping keep them healthy. 

Each Christmas my parents put together a huge box of cupboard staples for my sister and I. They started doing this when we had recently moved out as a way of helping us stock our cupboards. It has now become a tradition each year. This was because of how excited us and our husbands got! 

Sometimes we get some ingredients that we wouldn’t usually buy for ourselves and swapping does happen! However the Christmas before last I got a tin of chickpeas which I have never bought before but didn’t swap. I am not a huge fan of pulses and beans and I want to try to incorporate more of these into my diet, so this lonely can of chickpeas was a step in the right direction. 

After over a year of them sitting in my pantry, I decided it was finally time to bite the bullet and use them. Soup was the first thing that sprung to mind, closely followed by spices which is how my Spiced Chickpea & Cauliflower Soup came about. 

The chickpeas give this soup a delicious thick and creamy consistency which make this soup so cosy and comforting. Also the crisp topping adds some texture which is great with the silky smooth soup. 

This recipe is obviously vegetarian. You could also easily make it vegan by switching the semi skimmed milk to dairy free milk. 

0 from 0 votes

Spiced Chickpea & Cauliflower Soup

Thick, creamy and subtly spiced. This Spiced Chickpea & Cauliflower Soup is healthy and delicious especially with it’s crunchy topping.

Course Soup
Cuisine Indian, British
Keyword Chickpea, Spiced, Cauiflower, Vegetarian
Prep Time 10 minutes
Cook Time 21 minutes
Total Time 31 minutes
Servings 3
Calories 197 kcal
Author Curly


For the soup

  • 1 400g tin of chickpeas rinsed (reserve approx 1 tbsp)
  • 400 g cauliflower
  • ½ tsp ground cumin
  • ¼ tsp ground coriander
  • ¼ tsp ground tumeric
  • ¼ tsp garam masala
  • 2 tsp sea salt
  • Pinch of ground black pepper
  • 300 ml semi skimmed milk
  • 400 ml vegetable stock

For the topping

  • 1 tbsp reserved chickpeas
  • 30 g cauliflower
  • ¼ tsp sunflower oil
  • ¼ tsp sea salt
  • Sprinkle of cumin
  • Sprinkle of tumeric


  1. Drain and rinse the chickpeas and add to your soup maker/pan making sure you reserve a heaped tablespoon

  2. Cut the cauliflower into florets and add to the soup maker/pan along with the rest of the soup ingredients

  3. If using a soup maker, set it to the smooth setting and leave it to do it’s magic

  4. If using a pan, bring to the boil and then simmer for 20 minutes or until the vegetables are soft. Blitz until smooth 

  5. As the soup is cooking, make the topping. Preheat the oven to 180ºC (fan assisted, 200ºC non fan)

  6. Cut the cauliflower into very small florets and add to the chickpeas. Mix with the rest of the ingredients and cook in the oven for 10 minutes until browned and toasted 

  7. Serve the soup sprinkled with the crunchy topping

Nutrition Facts
Spiced Chickpea & Cauliflower Soup
Amount Per Serving
Calories 197 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g6%
Cholesterol 8mg3%
Sodium 2368mg103%
Potassium 568mg16%
Carbohydrates 14g5%
Fiber 3g13%
Sugar 8g9%
Protein 6g12%
Vitamin A 385IU8%
Vitamin C 69.1mg84%
Calcium 149mg15%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.

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Creamy Vegetable Curry Soup

Thick, creamy and comforting soup with the delicious flavours of your favourite curry. This Creamy Vegetable Curry Soup is quick, easy and packed full of vegetables and flavour. 

I do love a good soup. But as I’ve mentioned before, I am fussy about them. This is why I much prefer to make it myself rather than buy it. Making it yourself means you can control what is in it so it can be a healthy and delicious meal.

I knew I wanted to make a soup that included some spice. This is because the rest of the soup recipes I had made were quite subtle relying on the flavours of the vegetables. My inspiration behind this recipe came from my Vegetable Curry. I feel that in winter we tend to stick to comforting recipes like stews and casseroles which can sometimes lack a bit of spice. This soup still provides you with the comfort that you need, but a bit of spice too which makes it a welcome change. 

As with my Vegetable Curry recipe, you can add any vegetables you like to this Creamy Vegetable Soup. This makes it a great way of using up any vegetables that may be looking a little sad but will still taste great. You could even add some spinach to the soup once it has been blended to add another texture to the soup.

The potatoes in this soup help naturally thicken it as well as providing a creamy texture. If you did want to make the soup slightly thinner, you could add roughly 100ml more stock. Personally I like this soup being thick because it fills me up more which is always a good thing when its cold! 

I try to eat soup without any bread which is another reason why I am such a fan of thick soups. If you did want some bread, why not eat it with some naan bread or poppadums. You could also add some left over cooked shredded chicken if you wanted to make it into an even heartier meal. 

Another fantastic thing about this Vegetable Curry Soup is that it is healthy as well as being delicious. When you consider the potato in this recipe is split between 3 large portions, it really isn’t that much at all. And the milk I use is semi skimmed which means that isn’t bringing much fat there either. You could also use 1% fat milk if you wanted to. If you did want to skip the milk you could just add more stock, but I like the creaminess it provides. 

Serves 3 

¼ tsp sunflower oil
1 small onion, diced

2 tbsp curry paste (I used Tikka)
300g potatoes, peeled 
200g courgette
300g cauliflower
200ml milk
500ml vegetable stock
1 tsp sea salt
¼ tsp black pepper
1 tbsp tomato puree

  1. Dice the onion and add it to your pan/soup maker along with the curry paste and oil. Stir the onions until they are coated in the curry paste

  1. Peel the potatoes and dice them into small pieces. Slice the courgettes and break the cauliflower into small florets. Add all of the vegetables to the pan/soup along with the rest of the ingredients

  1. If using a soup maker, set to the smooth setting and leave the machine to do the work. After the cycle has finished, taste to make sure the soup is perfectly smooth; if there are still small lumps, turn it on to run another cycle
  2. If using a pan, cook until the vegetables have softened and then blend with a stick blender or in a liquidiser. Assuming you have cut the vegetables quite small this should take around 20 minutes
  3. Serve and enjoy 

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Vegetable & Red Lentil Curry

What this Vegetable & Red Lentil Curry lacks in beauty it makes up for in taste! Deliciously comforting curry packed with loads of vegetables makes this a tasty and healthy all in one dinner.

This recipe is so flexible and really lends itself to being adapted to what vegetables you like and how spicy you like it. It is a perfect meal to make when you have a few vegetables left over in your fridge that may not be at their peak freshness but you want to use them in a dish. You can use whatever vegetables you like, but for me the staples are potatoes, courgettes and cauliflower. My Mum used to make this for us and those were the vegetables she always used.

Although these are the staple vegetables for me, you can add any number of other vegetables that you like. Peppers and green beans are vegetables I almost always have in the house so I like to add these. I’ve also added in fresh tomatoes just because I have had them to hand. You could add sweet potato if you fancy it or spinach right at the end of cooking. It really is so flexible not only with the vegetables you can use, but also because the quantities of each are also really flexible. 

The first time I made this curry for Mr Curly I wasn’t completely sure how it would go down. He very much likes his meat so a vegetarian meal was almost unheard of to him! He said he really liked it but chicken would make it that little bit better. If you are cooking this Vegetable & Red Lentil Curry for meat lovers, you can easily add some diced chicken in after you have added the vegetables. 

Mr Curly and I are now trying to eat less meat so I won’t be adding chicken to this going forward! Instead, I updated this recipe by adding some split red lentils. Lentils are not something I have eaten or cooked with previously. So they were an ingredient I wanted to use more this year. They work so well in this curry because not only do they help bulk out the dish and make it more filling; they also help thicken the curry too! 

This Vegetable & Red Lentil Curry is not only vegetarian but vegan and gluten free too! I love dishes like this that naturally cater to a lot of people’s diets. Just make sure that you check your curry paste to check it meets your dietary needs first. 

Another great thing about this recipe is you make a big batch and freeze it. I freeze it in dinner sized portions for a quick week night dinner; but also individual lunch sized portions which are perfect for me to defrost and take in to heat at work.

I always serve this Vegetable & Red Lentil Curry with mango chutney because I think it is one of the most delicious condiments ever made! As you have the potatoes, you don’t necessarily need rice. I do like to serve it with some poppadoms to dip into the delicious and comforting  soft vegetables in the curry.

Updated January 2019

5 from 4 votes

Vegetable & Red Lentil Curry

What this Vegetable & Red Lentil Curry lacks in beauty it makes up for in taste! Deliciously comforting curry packed with loads of vegetables makes this a tasty and healthy all in one dinner.

Course Main Course
Cuisine Indian, British
Keyword Vegetarian, Vegetable Curry, Lentils
Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings 4
Calories 296 kcal
Author Curly


  • 2 tsp vegetable oil
  • 1 large onion diced
  • 4 tbsp curry paste
  • 3 cloves garlic minced
  • 500 g potates peeled and cut into chunks
  • 400 g courgette sliced
  • 1 cauliflower cut into florets
  • 1 large pepper cut into chunks
  • 250 g green beans
  • 2 x 400 tins chopped tomatoes
  • 1 tbsp tomato puree
  • 800 ml vegetable stock
  • 250 g split red lentils rinsed in cold water
  • 1 ½ tsp sea salt
  • ½ tsp black pepper
  • chopped fresh coriander


  1. Add the oil to a large pan over a medium heat. Once the oil has warmed, add the onion and garlic and allow to sweat for a couple of minutes stirring occasionally to make sure it doesn't burn
  2. Add the curry paste and stir to coat the onions

  3. Add all of the vegetables and stir again to coat them in the curry paste. Add the tomato puree, tinned tomatoes, vegetable stock, lentils, salt and pepper

  4. Let the stock come to the boil and then reduce the temperature to medium and allow to gently bubble away covered with a lid

  5. Stir the soup every 20 minutes or so to make sure the curry isn't sticking to the bottom of the pan.  If it is sticking or becoming too thick before the vegetables and lentils are cooked, add some water

  6. Cook for around 2 hours or until  all of the vegetables and lentils are soft and the stock has reduced and thickened

  7. Serve sprinkled with coriander

Recipe Notes

Add up to 500ml more water throughout the cooking process if needed.

Nutritional information is given as a guide only.

Nutrition Facts
Vegetable & Red Lentil Curry
Amount Per Serving
Calories 296 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Sodium 1384mg60%
Potassium 723mg21%
Carbohydrates 18g6%
Fiber 5g21%
Sugar 9g10%
Protein 4g8%
Vitamin A 2750IU55%
Vitamin C 79.9mg97%
Calcium 84mg8%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.

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Skinny Chicken Tikka

My Skinny Chicken Tikka takes one of the most loved Indian dishes which I have tweaked to make it a lighter without compromising on taste.

I’m not very adventurous when it comes to Indian food as I don’t like coconut, coriander or too spicy. This means that whenever we go to an Indian restaurant I always and I mean always order a chicken tikka masala. 

Quite a few years ago, my brother in law Dom, found a delicious recipe online for Chicken Tikka Masala which tasted just like you would get in a restaurant. Unfortunately the website the recipe was from no longer exists so I can’t share that with you. The original recipe came in two parts – the first half for the chicken and the second for the sauce. When Dom made it for us, he made the sauce too which was amazing. Since Dom made it, I haven’t made the sauce again but this is just due to it being quite time consuming (soaking almonds was involved) and also it not being very healthy. 

I have made changes to make this Chicken Tikka healthier without compromising on the taste – win! There wouldn’t have been much point in my opinion to change the recipe if the outcome wasn’t as tasty. I think healthy food shouldn’t mean less flavour. This is why I was so pleased that the healthier swaps in this recipe still make a delicious Skinny Chicken Tikka. 

Most Chicken Tikka recipes use cream and butter and quite a lot of it at that! Instead, I have substituted these high calorie ingredients with non-fat yogurt and spray oil. I’ve made this with chicken breasts and thighs. I love using thighs because I think they have more flavour and the extra little bit of fat they have helps keep the chicken moist. If you really are health conscious I would recommend using breast however as this is less than 240 calories per portion. If you wanted to use thighs, this is still only around 260 calories per portion.  

A warning should come with this recipe however. The longer you leave the chicken to marinate, the more delicious your Skinny Chicken Tikka will be. You may curse my name though because every time you open the fridge you will be met by a delicious waft of spices. Trust me though – resist temptation and leave it for up to sixty hours to get the best flavour. 

My favourite way of eating this Skinny Chicken Tikka is with lettuce, cucumber and some mango chutney. You could crumble some poppadoms on top of your salad for some extra crunch. Just don’t get too carried away with the mango chutney because unfortunately this isn’t skinny! 

If you would like something a bit more substantial, I would recommend eating this in a wrap or pitta with salad. 

Serves 4

700g skinned chicken, diced
1 tbsp lemon juice
1 tsp salt
1 tsp sugar
175g non-fat natural yogurt
1 tbsp ginger puree
1 tbsp garlic puree
2 tbsp Tandoori Masala powder
½ tsp tumeric
½ tsp garam masala
1 tsp dried coriander 

½ tsp chilli powder
Spray oil

  1. Put the diced chicken into a large bowl. Add all of the ingredients, except the oil and mix until combined. Cover the bowl and leave to marinate in the fridge for 2-60 hours – the longer the better!

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  1. Preheat the grill to high and line the grill pan with foil and spray with oil
  2. Spray metal skewers with oil and thread the chicken pieces on

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  1. Place the skewers on the grill pan and spray with oil.  Cook quite close to the element for 3-4 minutes

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  1. Turn the skewers over, spray with more oil and cook for another 3-4 minutes. Keep turning and spraying with oil until the chicken is cooked through. This should take between 20-25 minutes. You’re looking to get charred areas of the chicken
  2. Carefully ease the chicken from the skewers and enjoy hot or cold 
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