Healthy Eating Recipe for Heart Failure Patients

Main Course – Chicken Tikka Masala

This recipe represents 6 servings


3 tablespoons of 0.1% fat natural yoghurt

2 teaspoons of crushed fresh garlic

2 teaspoons of crushed ginger

1 tablespoon of black ground pepper

1 tablespoon of red chilli paste (you can use dried chilli powder and mix with a little water and lemon juice to make a smooth paste)

450g / 1lb of chicken breasts (skinless) diced into small chunks

1 tablespoon of rapeseed oil

1 teaspoon of cumin seeds

1 medium strong onion – chopped

1 tablespoon of fenugreek leaves (methi) alternative is ground fenugreek / methi

4 tablespoons of tomato puree

1 teaspoon of garam masala

1 1/2 teaspoons of cumin powder

1/2 teaspoon of ground coriander

2 tablespoons of low-fat creme fraiche

1 tablespoon of chopped coriander leaves


Mix the yoghurt, garlic, ginger, black pepper and chilli paste together in a bowl. Once this is mixed drop the chicken into the bowl and cover the chicken with the mix. Cover the bowl with food wrap and place in the fridge for at least two hours.

Heat the oil in a large pan to a medium heat and fry the cumin seeds for around 30 seconds and then add the chopped onion. Keep on a medium heat and brown the onions. Once done remove the onions and place in a small bowl.

Remove the chicken from the fridge, wipe off the excess yoghurt and sear the chicken pieces on a high heat in the frying pan. You are looking to just sear the chicken so just cook for 5 mins. Once the chicken has been browned then add the rest of the yoghurt and spice mix along with the onions which you put aside. The reason for adding the yoghurt mixture to the seared chicken is that you will struggle to sear the chicken with all the yoghurt in the frying pan. Stir all this in and cook for 1 minute.

Stir in the fenugreek, tomato puree, garam masala, cumin and coriander powder.

Reduce the heat and simmer for 20 minutes until the chicken is cooked and the liquid as reduced to a think paste. You will need to stir this to ensure it doesn’t burn.

At the very last minute stir in the creme fraiche and fresh coriander leaves.

On serving squeeze fresh lemon juice over the dish.

The dish should be served with either boiled basmati rice or split a┬ápita┬ábread and add the tikka pieces with fresh sliced onion and fresh sliced tomato. Why don’t you try some Raita in the pitta as well

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