STREAMING NOW: Tia Mowry At Home

Lower Carb Chicken Tikka Masala With Raita

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Lower carb version of chicken Tikka Masala with raita.”

Ingredients Nutrition

  • Tikka Ingredients
  • 1 kg chicken fillet, sliced thinly
  • 1 brown onion, chopped into wedges
  • 2 red chilies, seeded (Reserve about a 1/4 teaspoon of seeds to add to dish)
  • 2 tablespoons mild tikka paste (I use Patak's Tikka curry paste)
  • 2 tablespoons medium tikka paste (I use Patak's Tikka Masala curry paste with coriander and lemon)
  • 2 tablespoons mango chutney (I use Rajah sweet Mango chutney)
  • 14 teaspoon chicken stock
  • 14 cup water
  • 2 teaspoons lime juice
  • 250 ml light cream
  • 14 cup chopped fresh coriander
  • 450 g bean sprouts
  • Raita ingredients
  • 300 g low-fat plain yogurt
  • 2 tablespoons finely chopped of fresh mint
  • 2 teaspoons mint sauce


  1. Method.
  2. 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.
  3. 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.
  4. Add chicken stock, water and lime juice stir until stock dissolved. Then add the mango chutney, again stir to combine.
  5. 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.
  6. 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.
  7. This is a mild curry if you want it spicier add more medium curry paste than mild and add more chili seeds.
  8. To serve place sprouts in a bowl or on a plate and top with chicken and drizzle raita over.
  9. Raita.
  10. Combine all ingredients in a small bowl.
  11. 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!

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a