Chilli Chicken Masala
Packed full of spices with a warming chilli kick, this dish is perfect for any slimming or Weight Watchers friendly fakeaway!
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NutritionPer Serving
- Calories203
- Carbs12g
- Protein30g
- Fat2.3g
- Saturates0.5g
- Sugars10g
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For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!
There’s something special about settling down on a Friday or Saturday night with a freshly cooked curry, but if you reach for the takeaway menu you could be looking at over 1000 calories just for one meal!
We love creating slimming friendly alternatives to your favourite fakeaway dinners, and that’s where this rich and delicious Chilli Chicken Masala comes in!
If you love a curry with a kick, then this recipe is the one for you! Fresh, tender chicken left to simmer with aromatic spices until the flavours combine, you can add as much or as little chilli as you like depending on how hot you want it.
Our version of Chilli Chicken Masala packs a punch, with warming ginger and a glug of hot sauce, so it’s perfect for serving for dinner as the nights get colder. Not only that, it’s also freezable so it’s ideal for batch cooking so you’ve got dinner on the table on demand, in less time than it takes for a takeaway delivery!
What diets is this Chilli Chicken Masala suitable for?
Chilli Chicken Masala can be enjoyed on gluten free diets, as long as you substitute the following ingredients for suitable alternatives:
- Chicken stock pot
If you’re cooking for people with allergies, be extra careful when checking ingredients and preparing food!
Do you need any special ingredients to make Chilli Chicken Masala?
Nope! Everything you need for this tasty Chilli Chicken Masala is really easy to find in most supermarkets, and you probably already have some ingredients in the cupboard already!
Hints & Tips
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‘Much better than a takeaway and takes less time then getting one delivered.’
How many calories are in this Chilli Chicken Masala?
This Chilli Chicken Masala is included in our Everyday Light category because it contains just 203 calories per portion. For more delicious dishes all under 400 calories, take a look at other Everyday Light recipes!
This Chilli Chicken Masala recipe is ideal when following any of the larger diet plans such as Weight Watchers or counting calories.
The average woman needs around 2000kcal per day to maintain a healthy body weight, and men typically need slightly more at 2,500kcals, but you may want to reduce these if you are aiming to lose weight. You can find more information on the NHS website.
Step 1
In a mixing bowl add the chicken and pour over all the spices and stir until fully coated. Cover the bowl with cling film and pop in the fridge for 10 minutes to allow the chicken to marinate.
Step 2
Spray a frying pan with low calorie cooking spray and set on a medium heat. Add the chicken to the pan and fry for 4 minutes until browned on all sides.
Step 3
Once the chicken is browned add in the onion and fry for another 2 minutes until just starting to soften, add in the peppers and chilli and fry for a further 2 minutes.
Step 4
When the peppers and onions are soft add the crushed garlic, ginger and pour in the chopped tomatoes, tomato puree and hot sauce stirring together until fully combined.
Step 5
Add the stock pot to the water and pour into the pan, allow to bubble for 20 minutes.
Step 6
Stir through the fat free yogurt and chopped coriander and serve with your choice of side!
What could I serve with this Chilli Chicken Masala?
Serve with a selection of Indian sides for a fabulous fakeaway without compromising on your diet:
How do you know when Chilli Chicken Masala is cooked?
You should cook this Chilli Chicken Masala until the chicken is cooked through with no pink remaining. This will take around 20 minutes on the stove.
To keep your family safe, the advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes.
How long can you keep Chilli Chicken Masala in the fridge?
Ideally you should eat this recipe within 4 hours of serving it.
If you have any leftovers, then make sure that you allow them to cool before popping them in a container with a lid and refrigerating. Leftovers of this Chilli Chicken Masala can be kept in the fridge for around 3 days.
Can I freeze Chilli Chicken Masala?
YES you can freeze this recipe! If you do, then remember to do the following:
- Allow it to cool and then freeze as soon as it is cold enough.
- Place in a container or bag that is suitable for freezing.
- Add a label with the recipe name and what date you froze it (no one likes mystery meat!)
How do I reheat Chilli Chicken Masala?
From chilled: Place in a microwave proof container with loosely fitting lid and heat for 4-7 minutes until piping hot.
From frozen: Allow to defrost, and heat covered in the microwave for 3-5 minutes then stir. Cook for a further 5-7 minutes until piping hot.
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Chilli Chicken Masala
Packed full of spices with a warming chilli kick, this dish is perfect for any slimming or Weight Watchers friendly fakeaway!
-
Prep Time
5 MINS
-
Cook Time
30 MINS
- KCals 203
- Carbs 12G
Instructions
- In a mixing bowl add the chicken and pour over all the spices and stir until fully coated. Cover the bowl with cling film and pop in the fridge for 10 minutes to allow the chicken to marinate.
- Spray a frying pan with low calorie cooking spray and set on a medium heat. Add the chicken to the pan and fry for 4 minutes until browned on all sides.
- Once the chicken is browned add in the onion and fry for another 2 minutes until just starting to soften, add in the peppers and chilli and fry for a further 2 minutes.
- When the peppers and onions are soft add the crushed garlic, ginger and pour in the chopped tomatoes, tomato puree and hot sauce stirring together until fully combined.
- Add the stock pot to the water and pour into the pan, allow to bubble for 20 minutes.
- Stir through the fat free yogurt and chopped coriander and serve with your choice of side!
Looking for Slimming World Syns or Weight Watchers (WW) Points?
With ever-changing plans and point calculations, we have made the decision to remove WW Points from the website - referring to your individual plan or advice from your consultant is always going to give the most accurate results.
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We agreed with Slimming World to remove their trademarked terms from our website
Recipe notes
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65 comments
See what others have to say
CathyFriday 11th February 2022
Recipe calls for “1 chicken stock pot”.
I assume that is a chicken broth concentrate. Since we don’t have that I can use something else but the question is how much water/liquid is used with a “stock pot” in this recipe?
HollyWednesday 16th February 2022
Hi Cathy, Chicken stock pots like THESE are what we use in this recipe. The recipe asks for 200ml boiling water which you add to the stock pot in step 5 before adding to the pan. Hope that helps!
Toni ClarkFriday 10th December 2021
Just made this and even though I couldn’t smell it or taste it to its full potential (blasted covid) it is by far the best chicken curry I have ever made. Can’t wait to taste it properly
Thank you for sharing
HollyMonday 13th December 2021
Hey Toni, thanks so much for your message we are so glad to hear you enjoyed this recipe! Hope you feel better soon!
Amanda BurtonWednesday 2nd June 2021
Absolutely lovely, definitely will be doing this one again. I was worried about the heat but it was perfect
HollyFriday 4th June 2021
Hey Amanda, thanks so much for getting in touch we are so glad to hear you enjoyed this curry!
Heather CrorkenSaturday 29th May 2021
Hi, making this today but don’t have the ground coriander, i have the fresh for later, will it affect the taste a lot if the ground coriander is not there? Thanks
HollyFriday 4th June 2021
Hey Heather, you could add a little extra ground cumin and garam masala instead of the ground coriander, hope that helps!
GemmaMonday 24th May 2021
I’m making this for the third time today, it’s my absolute favourite fakeaway! Thank you so much for the recipe!
HollyMonday 24th May 2021
Hey Gemma, thanks so much for getting in touch we are so glad to hear you enjoyed this recipe!
Holly WatsonTuesday 16th March 2021
can I cook the veg and blend before adding too chicken as I hate chunky curry’s
HollyWednesday 17th March 2021
Hi Holly, yes you could blitz the vegetables if that’s what you would prefer, hope that helps!
Bryony MercerWednesday 10th March 2021
Can I use boneless chicken thighs?
HollyWednesday 10th March 2021
Hi Bryony, yes you could use diced chicken thighs instead of breast, hope that helps!
Sharon BishopMonday 1st March 2021
Hi, this recipe was absolutely delicious, for the hot sauce I used Tabasco mild sauce and Tesco 0% natural yoghurt, the different spices really made this dish! Better than the dish from an Indian. Thank you for this recipe. I made the indian fried rice to go with it.
HollyTuesday 2nd March 2021
hi Sharon, thanks so much for your message so glad to hear you enjoyed this Chilli Chicken Masala!
Eunice AtkinsSunday 28th February 2021
Hi am going to make this but it says 1 tbsp each of turmeric & ground cumin & ground coriander seems a lot is this correct??
HollyMonday 1st March 2021
Hi Eunice, yes 1 tbsp of each is correct, hope that helps!
Alan WalmsleySaturday 27th February 2021
Just made the Chilli chicken masala, was absolutely amazing, pure restaurant quality
SharonMonday 1st March 2021
Hi Alan, thanks so much for your lovely comment, we’re delighted to hear this!
Lisa McFarlaneSaturday 27th February 2021
Absolutely loved this dish! Who needs takeaway?? A new POM favourite 😊
HollyMonday 1st March 2021
Hey Lisa, so glad you enjoyed this curry!
LindaWednesday 24th February 2021
Made this today and loved it. I left out the hot sauce as my curry and chilli powders are very hot. Also didn’t need to add the yoghurt. I reduced it down to a nice thick sauce that was actually quite creamy in texture. This was a lovely curry, quick and easy to make and tasted better than ones I’ve slaved over for hours. Will definitely be repeated
HollyThursday 25th February 2021
Hey Linda, so glad you enjoyed this curry!
Marion AndersonMonday 22nd February 2021
Is this the same as or similar to chicken tikka masala? I really like chicken tikka masala. ☺
HollyThursday 25th February 2021
Hey Marion, chicken tikka masala is milder and more creamy than this curry but it’s really tasty and if you’d like it with less of a kick just reduce the chilli. Here is our recipe for Chicken Tikka Masala Curry
Zoe HargreavesThursday 18th February 2021
Can you make this in the slow cooker if so how long would you say?
HollyFriday 19th February 2021
Hey Zoe, we haven’t tried this recipe in a slow cooker but it should work okay have a look at our article HERE on how to convert recipes to the slow cooker, hope that helps!
AdeleWednesday 17th February 2021
Can you do this in a slow cooker?
HollyFriday 19th February 2021
Hi Adele, we haven’t tried this recipe in a slow cooker but it should work okay have a look at our article HERE on how to convert recipes to the slow cooker, hope that helps!
[email protected]Wednesday 17th February 2021
Made this curry tonight what can I say absolutely delicious it is hot but also very flavoursome.
I used Valentino Hot Sauce plus a soy cream as that is all I had will definitely make again.
A great curry to make for a crowd thanks Pinch of Nom x
HollyThursday 18th February 2021
Hey Lorraine, so glad you enjoyed the curry!
RoxanneWednesday 17th February 2021
Love this, we’ve had it twice in 3 days and it’s an absolute favourite. Served with the naan breads from 3rd book. So spicy, the kids have nicknamed it crying curry as it really makes your eyes water!
HollyThursday 18th February 2021
Hey Roxanne, so glad you and your family enjoyed this curry!
CarlaMonday 15th February 2021
Hi! This looks fab. Can you freeze leftovers?
HollyTuesday 16th February 2021
Hey Carla, yes you can freeze this recipe! If you do then remember to allow it to cool and then freeze as soon as it is cold enough. Place in a container or bag that is suitable for freezing and add a label with the recipe name and what date you froze it, hope that helps!
MarieMonday 15th February 2021
I just made this & my husband (who doesn’t really like curry that much) said it was delicious & the best curry I’ve ever made! I only used 1 chilli & no hot sauce as the kids were eating it too but it was plenty spicy! Will probably skip the chilli flakes next time. Served it with basmati rice, 1 chapati & non alcoholic beer. Thanks Pom!
HollyTuesday 16th February 2021
Hey Marie, so glad to hear you enjoyed this recipe and so glad you could suit it to your families taste!
HannahMonday 15th February 2021
Could you use Greek yogurt for this? Thanks
HollyMonday 15th February 2021
Hi Hannah, yes Greek yogurt will work fine in this recipe just remember to adjust the calories accordingly, hope that helps!
Chantelle OshioneboSaturday 13th February 2021
Hi. I’m new to all this so forgive my silly question haha. But how do you know what a portion is for a particular dish and that what you have out in your plate is in that calorie bracket. Thanks xx
HollyMonday 15th February 2021
Hey Chantelle, We work out our recipes on the serving size so if for example a recipe serves 4 you would split it equally into 4 portions. If you scroll down to the recipe card at the bottom of the page on the website there is a little arrow by servings and you can alter up or down to serve more or less people. Hope that helps!
FionaFriday 12th February 2021
Just made the Chilli Chicken Masala tonight
what can I say absolutely fantastic husband has said best Indian he ever had will definately be having again
HollyMonday 15th February 2021
Hey Fiona, thanks so much for your message and glad to hear you enjoyed the Chilli Chicken Masala!
KarenFriday 12th February 2021
Hi please can I ask some advice about your chicken vindaloo recipe. I cooked it tonight and it was lovely, but a bit acidy/ tangy. I had to substitute some items, I had no cardamom pods so added half a tsp of cinnamon and nutmeg (a google recommendation) And I had no brown sweetener, so used two tsp of white sweetener. Could the tangy tasty be because of this ie too much/not enough? Or could it be from the tin of chopped tomatoes. Ps the naan bread recipe to go with it was fab. Best regards
LisaTuesday 16th February 2021
Hi Karen
This is a tangy curry, due to the vinegar in the recipe. If you prefer a little less tang, you can reduce the amount of vinegar you use.
LeeannFriday 12th February 2021
Could I use fat free Greek style yogurt?
HollyMonday 15th February 2021
Hey Leeann, yes Greek style yogurt would work fine in this recipe!
Emma HarrisonThursday 11th February 2021
Do you have to add the yoghurt or is this to cool it? What will change if I leave it out?
SharonFriday 12th February 2021
Hi Emma, the yoghurt adds a little creaminess to the dish and will cool the spices a little too. You can leave it out if you like, but your curry will be spicier and not have the the creaminess. Hope that helps and thanks for your question.
WendyThursday 11th February 2021
What is hot sauce?
SharonFriday 12th February 2021
Hi Wendy, hot sauce refers to hot pepper sauce, examples are brands such as Tabasco, Franks and Sriracha.They all add a spicy kick to food. Hope you enjoy the recipe!
Karen VianThursday 11th February 2021
Hi ,loving the books and using them daily 😊 what is the ‘hot sauce’ in this dish and where can I get it ? Thanks
SharonFriday 12th February 2021
Hi Karen, hot sauce is a hot pepper sauce, including brands such as Tabasco, Franks or Sriracha, which will add a spicy kick to your food.You should be able to find them in most supermarkets.
Tracy ElmerThursday 11th February 2021
Hi
Looks lovely will definitely be giving it a try… where does the 1 point on weight watchers blue come from ? I worked it out on my recipe builder and it comes out zero.
HollyThursday 11th February 2021
Hi Tracy, just double checked this recipe and the nutritional information and points are correct on the recipe page have a look at our guide HERE on how we work out points and calories for our recipe, hope that helps!
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