š½ļø Serves: 4
šŖ Prep time: 25 mins (plus marinating)
š„ Cook time: 45ā50 mins
āļø Net carbs:Ā 9g per portionĀ
šŖ Protein: 42g per portion
ā
No added sugar and no seed oils
Rich, aromatic and deeply spiced. Smoky, charred chicken folded through a silky, fragrant masala thatās creamy, golden and deeply comforting. Classic takeaway energy, with no seed oils and no compromise.
Ingredients
Tikka marinade
6 boneless skinless chicken thighsĀ
120g Greek yoghurtĀ
1ā2 garlic clovesĀ
10g fresh gingerĀ
Juice of Ā½ lemonĀ
1 heaped tsp tandoori spice mixĀ
Ā½ tsp garam masalaĀ
Ā½ tsp sweet smoked paprikaĀ
Ā¼ tsp chilli flakesĀ
1 tbsp light avocado oil or gheeĀ
Sea saltĀ
Black pepper
Masala sauce ā stage 1 (spiced tomato base)
1 tbsp gheeĀ
3 black cardamom podsĀ
2 green cardamom podsĀ
1 cinnamon stickĀ
2 clovesĀ
2 garlic clovesĀ
1 tbsp tomato purĆ©eĀ
1 tsp garam masalaĀ
1 tsp curry powderĀ
1 tsp sweet smoked paprikaĀ
400g chopped tomatoesĀ
300ml water
Masala sauce ā stage 2 (finish & cream)
1 tbsp gheeĀ
Ā½ onionĀ
2ā3 garlic clovesĀ
10g fresh gingerĀ
1 tsp garam masalaĀ
1 tsp curry powderĀ
1 tsp sweet smoked paprikaĀ
1ā2 tsp dried fenugreek leavesĀ
1 tsp Low Carb Larder icing sugarĀ
100g double creamĀ
Small handful fresh corianderĀ
Sea saltĀ
Black pepper
To finish
Fresh corianderĀ
Lemon juice
fu:di Original Grain-Free Toasted Muesli, to garnish
Let's Begin!
Step 1 ā Marinate the Chicken
Dice the chicken into large bite-sized pieces. Grate the garlic and ginger.Ā
Whisk together the yoghurt, garlic, ginger, lemon juice, spices, oil, salt and pepper. Coat the chicken thoroughly. Cover and marinate overnight, or for at least 2ā3 hours (this is where the flavour really settles in).
Step 2 ā Build the Masala
Place a pan over lowāmedium heat and add the ghee. Lightly crush the cardamom pods and add with the cinnamon stick and cloves. Allow to toast gently until fragrant.Ā
Grate the garlic and add to the pan. Cook briefly.Ā
Stir in the spices and tomato purĆ©e and cook until slightly darkened. Add the chopped tomatoes and cook until thickened and concentrated.Ā
Pour in the water and simmer gently for 8ā10 minutes. Strain through a fine sieve, pressing firmly to extract a smooth sauce. Discard the solids.
Step 3Ā ā Finish the Masala
Finely dice the onion and grate the garlic and ginger.Ā
Melt the ghee in a clean pan. Add the onion and cook until soft and lightly caramelised. Add the garlic and ginger and cook briefly.Ā
Stir in the spices and sweetener. Pour in the strained sauce and double cream. Simmer gently until thick, glossy and rich. Season well.Ā
Step 4Ā ā Char the Chicken
Preheat the grill to high. Arrange the marinated chicken on a lined tray and grill until charred at the edges and cooked through, turning once.Ā
Step 5Ā ā Bring it Together and Serve
Fold the charred chicken into the masala and simmer gently for 2ā3 minutes. Stir through chopped coriander and adjust seasoning if needed.
Ladle into warm bowls. Finish with fresh coriander and a squeeze of lemon. Serve with fluffy cauliflower rice to soak up the sauce.Ā
Perfect with cauliflower rice, konjac rice or a low-carb naan.
Chefās Tip!
Keep the heat gentle once the cream goes in. A calm simmer keeps the sauce glossy and prevents splitting.Ā
