Lighter Chicken Tikka Masala | Lite Cravings | WW Recipes (2024)

FAQs

Is chicken tikka masala healthy or unhealthy? ›

But like many Indian dishes that were originally low fat, the modern recipe for chicken tikka masala is anything but. An average portion has whopping 1,249 calories and 90.8 grams of fat. A lot of that comes from the ghee and heavy cream.

I think half and half is a good compromise, though, since most authentic recipes include heavy cream and a lot of butter. Half and half provides just the right amount of richness–I couldn't even tell the difference without the butter.

Adding a sour tasting ingredient such as lime juice helps add another layer of flavour to the dish. It balances out the sweetness and gives it a sweet and sour taste instead. You can also use tamarind or white vinegar if you do not wish to add lime juice to your curry.

Acids such as lemon juice, lime juice, vinegar, sour yoghurt, sour cream and even chopped tomatoes help to cut through the intensity of the chilli. Once you have added any type of acid, balance the tartiness by adding something sweet.

Using coconut milk or cream can also reduce the spiciness. Adding citrus or vinegar provides a tangy flavor that balances the heat. Yogurt or sour cream can cool down the curry. Adding a pinch of sugar or ketchup can counteract the spiciness.

Is Chicken Tikka good for weight loss? Chicken Tikka's main ingredients are lean meat, spices, and yogurt, making it ideal for consumption even if you're on a weight-loss diet plan. To make it healthier with low-carb content, do away with extra oil and salt, and exclude heavy cream.

The spices used in Chicken Tikka Masala can help with gut health, skin conditions, irritable bowel syndrome, and oral health, making it a pretty healthy dish!

Vegetarian options are often lower in calories and saturated fats while providing ample protein and fiber. Consider trying dishes like Palak Paneer (spinach and cottage cheese), Baingan Bharta (roasted eggplant), or Daal (lentil curry) for a satisfying and healthful dining experience.

Depends on what taste you're trying to achieve with yogurt. If it is a sour taste you want, you can use tomatoes instead of yogurt. If you are looking to make the curry mildly spicy and creamy, you may use milk/cream instead. If you like to just make the curry mild, you may use coconut milk.

You can use it in place of dahi, but it can make the curry too sour. However, you can add a bit more sugar or spice to balance out the flavors if you want to use Greek yogurt. How is It Added to Curry? Typically, it is added to curry near the end of cooking.

How do you make tikka masala less runny? ›

Cornstarch slurry:

To create a slurry, mix a tablespoon of cornstarch with an equal amount of cold water. Add the slurry to your curry and bring it to a simmer. Keep in mind that cornstarch should be added towards the end of cooking, as overcooking can cause the sauce to thin again.

Adding dairy is an ideal way to dull down the heat in hot spicy food. Try serving spicy curries with a dollop of plain yoghurt or serve that spicy soup with a hearty pour of cream or sour cream. Another method to counteract spiciness in a dish is to add a squeeze of acid such as lime or lemon juice, even vinegar.

Solution: While cooking your curry spices, add a pinch of salt to bring out the natural sweetness of the spices. Alternatively, add a teaspoon of sugar and stir well before tasting.

The Indian dish uses cashews to give that creamy and naturally sweet flavor. Very little quantity of cream is used at the end mostly to garnish and to adjust the flavors. The British version has a lot of cream and no cashews are used.

Adding dairy is an ideal way to dull down the heat in hot spicy food. Try serving spicy curries with a dollop of plain yoghurt or serve that spicy soup with a hearty pour of cream or sour cream. Another method to counteract spiciness in a dish is to add a squeeze of acid such as lime or lemon juice, even vinegar.

Add Dairy

Milk and dairy products contain a protein called casein that is able to bind with capsaicin before it reaches our tongue, so it can reach fewer receptors, and lessens the sensation of spice. If your dish is too spicy, try adding heavy cream, yogurt, sour cream or butter to help mellow it out.

Adding something sweet to a too-spicy dish is another great way to reduce spiciness. A sprinkle of sugar or honey should do the trick. Or add a touch of sweet ketchup. If it's a tomato-based sauce, stir in a little more tomato sauce and maybe a touch of sugar.

Peanut, almond, or cashew butter are all rich in fat and can help dissolve capsaicin and mitigate some of the heat from chiles. If you're hesitant to add fat, you can also dilute the heat of a curry or stew by adding more water.