Gurpareet Bains strikes again. This Chicken Tikka Massala is quite amazing; although spicier than I had anticipated. I guess two tablespoons of grated ginger was a clue! Freya isn’t a fan of too spicy and much as I loved it and will make it over and over again I think I should half the ginger if I want her to eat it.
Most Tikka Massalas clock in at well over 1000 calories a serving on account of all the cream. This one gets its creaminess from coconut milk, agave nectar and zero fat Greek yoghurt and comes in at under 400.

It’s very easy to make; after toasting some cardamom pods with fenugreek seeds you add onions and garlic, then tomato purée, ginger, green chilli and the Tandoori Massala spice mix.

After adding the chicken and cooking it on all sides you add Greek yoghurt, agave syrup and coconut milk and leave it to simmer for 40 minutes. Couldn’t be easier.

I served this with bulgar wheat cooked the Jamie way – with preserved lemons. It’s very quick, not that there was any rush. I’ve just got in the habit having watched maybe 10 episodes of 15 minute meals on the bounce!