• Find a Recipe
• Eating for Health
• How to Use the Nutrition Centre
• What Others are Saying
• Recipe Nutrient Table

• You are here:
• The Ismaili Home >
• Nutrition Centre >
• Recipe Detail

Serves: 6

Ingredients

3 tbsp natural yoghurt, (low fat)
2 tsp fresh garlic, crushed
2 tsp fresh ginger, crushed
1 tsp black pepper, coarsely ground
1 tsp red chilli paste
450 g chicken, breast (skinless) diced
1 tbsp rapeseed (canola) oil
1 tsp cumin seeds
1 medium onion, chopped
1 tbsp fenugreek leaves, chopped
2 tbsp tomato puree
1 tsp garam masala
11/2 tsp coriander, ground
2 tbsp crème fraîche, (half-fat)
1 tbsp coriander, chopped

Source

This recipe had been sourced from Healthy Meals, Healthy Heart

Healthy Hints

Try stuffing the chicken tikka into wholemeal pitta bread with shredded lettuce and cucumber. A quick snack that also gives you one of your 3-a-day wholegrain portions.

Cooking Guide

1. Mix the yoghurt, garlic, ginger, black pepper and chilli paste and spoon this mixture over the chicken. Allow to marinate for 1-2 hours in the fridge.

2. Heat the oil in a large pan, add the cumin and chopped onion and cook on a medium heat until brown.

3. Remove the chicken from the marinade and add the chicken to the pan. Cook on a high heat for about 5 minutes.

4. Stir in the fenugreek, tomato puree, garam masala and cumin and coriander powder.

5. Reduce the heat and simmer for 15-20 minutes or until the chicken is cooked and the liquid has evaporated.

6. Stir in the crème fraîche and coriander before serving.

Tip: This dish can be served in pitta bread (slit down one side) with lettuce and sliced onions. It's also delicious served with boiled pasta and vegetables.