Lower Carb Chicken Tikka Masala With Raita Recipes

LOW-CARB CHICKEN TIKKA MASALA

Steps:

• In a small bowl, whisk together the coriander, cumin, paprika, cardamom, cayenne pepper, and nutmeg. Set aside.
• Heat a large skillet over medium heat. Add oil. When oil is hot, add chicken pieces. Be sure they do not touch. Cook in batches if necessary.
• Brown chicken, then cook until opaque. Remove from pan to a plate. Set aside.
• If needed, add more oil to pan. Add onions and cook them until they just start browning on the edges.
• Stir in the mixture of spices. Cook for about two minutes, stirring constantly, to toast spices.
• Add fresh ginger, tomato paste and cream to the skillet, stirring to mix thoroughly. Add the chicken into the sauce. Increase heat to medium to bring the mixture to a simmer, then turn the heat to low and continue cooking, stirring occasionally, until sauce thickens to desired consistency.
• Season with salt and pepper. Stir in cilantro. Taste and adjust seasoning if necessary.

LOWER CARB CHICKEN TIKKA MASALA WITH RAITA

Steps:

• Method.
• Heat small amount olive oil in a large frying pan or wok, cook chicken in batches until browned all over and set to one side, wipe pan clean.
• Add a little more olive oil to pan, add onion and cook until onion softens, add chili and two pastes stir until fragrant then return the chicken to the pan.
• Add chicken stock, water and lime juice stir until stock dissolved. Then add the mango chutney, again stir to combine.
• Add the cream and bring to boil, reduce heat and simmer for 5-10 Min's this is to cook chicken all the way through. Just before finishing cooking add chopped coriander.
• While chicken is finishing off cooking, add sprouts to another pan with a little bit of oil and cook slightly to soften. They should not be cooked all the way, as they should still have a good crunch.
• This is a mild curry if you want it spicier add more medium curry paste than mild and add more chili seeds.
• To serve place sprouts in a bowl or on a plate and top with chicken and drizzle raita over.
• Raita.
• Combine all ingredients in a small bowl.
• I like to make mine before I start making the chicken tikka, as it allows the flavour of the mint to come through. You can also add cucumber seeded and chopped finely. I do add cucumber to my raita on other recipes but I prefer plain mint with this one. So make it whatever way you enjoy the most!