Healthy eating can be made fun and this Zero Oil Chicken Tikka Masala is here to tell you that! It is low in calories but still does an awesome job at retaining the taste that the restaurant version has. Its a win-win situation in here!
You won't believe where I'm writing this post from. We are holidaaaying in a beautiful beach town, which is far from the crowd, is spattered with tiny shacks and resorts serving fresh seafood and has the bluest waters I've seen in India so far. I'm only going to tease you with a few pictures while I leave you with a killer Chicken Tikka Masala recipe. If you google chicken tikka masala, you are going to get about 14,50,000 results, but none of them can boast of using zero oil which is why this one is special.
This was the last meal we had before we left on our long-weekend vacation and a break that was much needed after the crazy months that we've had with both of us neck deep in work. I was hoping to leave technology behind and give myself a break, but didn't have enough time to actually post a recipe before we left, and hence, a quick post to tell you all about the amazeballs that this Chicken Tikka Masala is.
And by the time I come back from my vacaaaaytion, I'm going to insist that you try this out because you will be amazed at how good this curry can taste with NO OIL. It still retains all the flavor, is rich, deep in color and chock block full of flavors, just the way chicken tikka masala should be. I do admit that I cheated a bit and added a tablespoon or two of cream, which is completely optional. But my north indian roots wouldn't allow me to disregard the fat completely. I know you understand.
While I go back to enjoying my book and my half forgotten cup of tea, make sure you try this out because I promise you, this comes pretty close to the real thing, without all the grilling that tikka usually requires. This is the best version of homemade chicken tikka masala that you are going to have, without all the calories that the restaurant version comes with.
So take one last good look at this curry, and remember, I want to know what you think by the time I get back. Leave a comment for me or give me a holler on facebook or twitter.
Or better still, find me on Instagram and show me your cooking skills by tagging your pictures #myfoodstories
More North Indian Curries:
- Mughlai Chicken
- Slow Cooker Chicken Curry
- Easy Chicken Korma
- Palak Paneer Kofta Curry
- Restaurant Style Paneer Butter Masala
Zero Oil Chicken Tikka Masala
Ingredients
- 500 grams Chicken skinless , boneless Thighs
For the marinade
- ¾ cup Yogurt thick
- 1 tablespoon Garlic paste
- 1 tablespoon Ginger paste
- 1 tablespoon Cumin powder
- ½ tablespoon Kashmiri Chili powder
- ½ tablespoon Chili Powder Hot
- 1 tablespoon Coriander Powder
- 1 teaspoon Turmeric Powder
- 1 teaspoon Garam Masala Powder
- Salt to taste
For the curry
- 8 Tomatoes chopped
- 2 Onions chopped
- 8 cloves Garlic
- 2 Green Chillies
- 2 Chillies Kashmiri Red
- 4 - 5 Cashewnuts
- 1 tablespoon Poppy Seeds Khus Khus or White
- 1 Bay Leaf
- 1 Cinnamon stick
- 3 Cloves
- 2 Cardamoms
- 2 teaspoons Tomato Ketchup
- ½ teaspoon Garam Masala
- 1 teaspoon Chili powder Red
- 2 tablespoons Kasuri Methi dry fenugreek leaves
- Salt to taste
- 2 tablespoons Fresh Cream
Instructions
- Cut the chicken thighs into one and half inch pieces. Mix all the ingredients listed under marinade and add the chicken thighs to it. Mix well, and set aside for at least two hours.
- In a pressure cooker, add tomatoes, onions, garlic, green chilies, red chilies, cashew nuts, poppy seeds, bay leaf, cinnamon, cloves, cardamom and ½ cup water. Pressure cook for 2 whistles or 15 minutes. Switch off the flame and set aside to cool.
- Once cooled, fish out the whole spices (bay leaf, cinnamon, cloves and cardamom) and puree the rest to a smooth paste with â…› cup water.
- In a large nonstick skillet, pan fry the chicken pieces on each side for 3-4 minutes on high heat till they have a nice sear but are not fully cooked. Because of the yogurt and the non stick pan, you won't need to add oil.
- In another pan, add the gravy and bring it to a boil. Reduce the flame, add tomato ketchup, garam masala, salt and red chili powder and simmer for 15-20 minutes.
- Add the chicken pieces, stir and simmer till the chicken pieces are cooked, about 25 minutes. Add a few tablespoons of water if the gravy is too thick.
- In a small pan, dry roast the kasuri methi while making sure it doesn't burn. Cool completely before grinding it to a fine powder.
- Add the ground kasuri methi to the chicken curry, and cook for a few minutes.
- Stir in the cream and switch off the flame. Serve hot with chapatis, tandoori rotis or steamed rice.
Notes
- It's important to use chicken thighs as it's the best cut of meat for this dish.
- Â The chicken won't get stuck to the pan because of the yogurt in the marinade and because we are using a non stick pan, you won't need to add oil.
- You can tie up the whole spices in a muslin cloth before adding it. This will make it easier to remove it before blending.Â
- You can roast the kasuri methi in a separate pan on low flame for about a minute , then crush and add to the gravy. This gives it a nice smoky flavour.Â
Nancy says
Different style tikka masala..
Richa Gupta says
Indeed, it is! Hope you liked it, Nancy
Srinivas Prasad M says
Tried this dish. It was utterly awesome and delicious. Thank you
Richa Gupta says
Thanks Srinivas! Chicken tikka masala is hands down one of the best curries there is!
Danilu says
Delicious! Made it once while my MIL was in town and she loved it! I showed her your recipe and now she can make her own 🙂
Richa Gupta says
So the daughter-in-law is teaching the MIL, eh? Good on you, Danilu! 🙂
Tithi Halder says
Hi, can I try this recipe with chicken drumsticks? Please let me know. Thanks.
Tithi Halder says
Hi, can I try this recipe with chicken drumsticks (with bone)? Please let me know. Thanks.
Richa says
Absolutely! It would work really well
Richa says
Absolutely! That would work really well 🙂
ruchi rai says
This is a nice one
Richa says
Thanks Ruchi!
Karishma Prasad says
Lol!!! you must give a spoiler alert.. 100% oil free dish replaced by 200% fat (just kidding) I found this cute and funny.. however your efforts are commendable.. (I have a habit to to add humor.. so pls dont mind 🙂 )
Richa says
I'm really not sure what you mean here. I actually do mention in my post that the cream is optional and Yogurt is not 100% fat.
Swati - Healthylife says
Wow, chicken tikka masala looks so delicious and surely I’m going to try this recipe soon. Thanks for sharing this lovely Zero oil healthy Chicken recipe with us. Keep up the good work.
Richa says
Thanks Swati
CookHealthy says
It still has enough fat from cashew, poppy seed and cream. Wondering if it's still zero oil!
Richa says
That's the whole point. The fat in this recipes comes from natural sources, instead of processed oil.
Saumya says
Hi! I tried out this recipe recently and it came out really well:) . I used chicken breast for the recipe since I could not get hold of chicken thighs but it tasted delicious.This recipe is a keeper. Thank you!
Richa says
Yay! Glad you liked it
Mini says
I tried out this day before but I had taken 3 tamotos instead of 8. It turned out just amazing!!! I was just wondering if 8 tomatoes will be a bit too much ?!! Thanks for this recipe
richagupta says
Hey Mini, so glad you liked it! I used small to medium tomatoes, which is why I needed 8 but if you are using large tomatoes, go ahead and use 4-5.
Sunila says
Very nice
Richa Gupta says
Thanks Shalini, I hope you like it and so happy to see you here 🙂