Chicken tikka masala (low calorie) works best if made with proper tandoori style chicken. A very popular curry masala dish for it's creamy, buttery and sweet taste. Buttery flavour comes naturally after a good use of ground almonds and obviously a little hint of sugar or use of artificial sweetner helps the dish to have a mild sweet taste. For creamy texture, using fat free yoghurt after whisking will bring that smoothness.
In a frying pan, heat the cooking oil.
Add ginger garlic paste and fry for about 30-40 seconds.
Add ground almonds as well as coconut flour and stir constantly for another 20 seconds
Add the remaining spices and mix well with almonds and coconut flour mixture
Once all mixed up, pour in tomoto purée as well as the base sauce.
Stir in tandoori chicken and heat through for another few minutes.
Add in sugar (if using) once the meat is cooked properly and thoroughly
Pour yoghurt, and if you're using food colouring, mix that in now
For great aromatic and authentic Pakistani flavour, add dried fenugreek leaves
Add garam masala and garnish with coriander.
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