Chicken Tikka Masala (low calorie version )

For the chicken :

2lbs(approx 1kg) boneless chicken cubed.
1/2 tsp of turmeric pwdr,
1/2 tsp of red chili pwdr,
1tsp of coriander pwdr
1tsp of cumin pwdr
1tsp garlic pwdr ,Salt n pepper to taste
add all above to the chicken .Mix well and keep aside.
Heat 2 tbsp of olive oil... in a non-stick pan when it's hot enough add the chicken to it and stir fry till it's almost completely cooked(10-15 mins).

For the sauce (gravy):
1/2 cinnamon stick,
2 Bay leaves
4 cloves
2 green cardamons
8-10 peppercorns
1 tbsp grated ginger
1tbsp grated garlic
1/2 tsp chaat masala1 tbsp dry Kasoori Methi leaves
1/2 tsp each of turmeric ,paprika,coriander,cumin n chaat masala pwdr
1 can of tomato sauce or puree(NOT KETCHUP)
1tbsp sugar/honey
3 tbsp heavy cream



In a seperate non-stick wok heat 2tbsp of olive oil. Add two bay leaves ,1/2 cinnamon stick n roughly ground spice mix of 4 cloves,seeds of 2 cardomoms and 8-10 peppercorns.(u cud use a mortal -pestle to grind these)Add 1tbsp each of freshly grated ginger n garlic.(fresh ginger- garlic paste makes ALL the diff v/s the store bought one)Saute on a low flame for 10-20 secs ,DON'T let it brown.Add one can of tomato sauce if using tomato paste add only half a can.let the sauce simmer on a low-med flame.Add to it 1tsp each of turmeric pwdr,cumin,coriander ,chili pwdr(paprika is u want it mild) and 1/2 tsp of chaat masala(MDH is good) ,salt n pepper pwdr to taste.when the sauce starts bubbling add half of the smallest carton of heavy cream(around 1/4th cup).1tbsp of sugar and 1tbsp of crushed Kasoori Methi leaves. At this stage the sauce will look a pale orange.Add the chicken with all the pan drippings to the sauce .keep simmering till the sauce turns a deep orange.Taste n adjust the spices if needed.The sugar is only to remove the tanginess of the tomato sauce.It shouldn't make it taste overtly sweet .U can add a little more if it's too tangy.Serve with naan or veg pilaf. ENJOY!!! (you can add butter for a richer taste ,I avoid). See More