Low-fat Tikka Masala, sub for heavy cream?

Question

Does anyone have a great recipe for low-fat tikka masala...OR any low-fat northern Indian dish with Chicken?

I tried to make Chicken Tikka Masala the other night - it required 1 cup heavy cream, which has a lot of fat and while I love the flavor, I can't afford to have that much fat...anyone know a good substitute for heavy cream or a good recipe for low-fat stuff?

Answer 1

low fat or fat free yogurt.

Honestly I think it tastes better with yogurt.

Edit: use low fat exactly like you would cream.  I've never had the curdling problem.  Stoneyfield yogurts have a pretty good flavor.

Answer 2

Ground almonds or ground cashews. Even ground pine nuts will do in a pinch (do not roast them). Note that almonds have the least fat among these three. Do not roast any of the nuts.

Instead of NON-fat yogurt, try using LOW-fat yogurt. It makes a h**l of a difference. Or just use the nuts. You do need some fat, otherwise you will not be able to get the mouth feel.

Answer 3

Try low fat (or light) cream, even low fat or light half and half.

This will reduce the fat without sacrificing the creaminess or flavor.  If you prefer using yogurt, try a Greek yogurt instead -- it's thicker, creamier and not as sour/tart as regular yogurt.

Using fat free products wont work since they affect the whole dish by compromising flavor, creaminess and the overall quality of the final product.

My dad needs to cut down on fat in his diet so my mom started using these little tricks and her chicken tikka masala ROCKS!  It's low fat but very flavorful and creamy.

Answer 4

I have used sour cream instead of heavy cream in some dishes. Be sure to stir well or whip a bit before and during adding.

Not sure how it will react with the Tikka Masala spices, but I have used it in other dishes.

Also, can you use coconut milk cream?  I use it a lot in curry dishes.

kay

Answer 5

CASHEW CREAM

1 cup raw, unsalted cashews

1/4 cup water, approximately

1/4 cup oil (optional, but it makes the cream trhicker and smoother).

2 - 3 Tbs pure maple syrup (or honey if you don't have pure maple syrup)

1 tsp vanilla



Coarsely chop the nuts in a blender or food processor. With the motor running, gradually add the water, 2 Tbs maple syrup and vanilla. Taste and add additional maple syrup, if desired. Continue processing until the mixture achieves a consistency similar to whipped cream. Add a bit more water if needed.

http://rubies.articledirectoree.com/inde...

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Cashew Cream 2

2/3 cup (160 ml) cashews

1 cup (240 ml) water

1 pitted date

Pinch salt

To make the Cashew Cream, grind the cashews to a fine meal in an electric mini-chopper/grinder or coffee grinder. Transfer to the blender and add the water, date, and salt. Start the blender on slow speed for a few seconds, then switch to high speed and process 1 to 2 minutes, until the liquid is smooth and creamy. Measure 1 cup (240 ml) of the Cashew Cream and put it into a 3-quart saucepan. Stored in a sealed container in the refrigerator, Cashew Cream will keep for one week. Leftover Cashew Cream can be used as a topping for fruit salad, pies, puddings, or other desserts.

http://www.vegparadise.com/highestperch3...

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If you don't have a soymilk maker, I think this is basically cook soybeans and then grind the beans and the cooking liquid in a blender to liquidize it....navy beans or cannonelli beans might work also.

LIGHT SOY CRÈME

Prepare a batch of soymilk in your Soymilk Maker

Process the okara (soy pulp/fiber after making soymilk) (check how to make okara) and the soymilk well in a blender.

Cool and refrigerate.

Note: For an even richer light soy crème, blend in an extra batch of okara (after making a batch of soymilk to drink you will have more okara).

http://www.soymilkquick.com/soy-milk-rec...

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Coconut Whipped Cream

1 can unsweetened coconut cream or coconut milk

1/3 cup powdered sugar

¼ cup soymilk powder

2 tsp vanilla powder/ 1 TBSP vanilla sugar (if used, decrease sugar slightly)

Put can of coconut cream/milk in fridge for 4 hours.

Open can, and remove the thick part at the top. Save the rest for other uses.

Put thick coconut cream into a chilled metal bowl.

With chilled electric beaters, beat cream until thick and fluffy.

Gently beat in remaining ingredients.

Cover bowl, and chill.

Use on fruit, cake, pie, etc, just before serving.

Store in fridge.

Use as soon as possible.

*For a stiffer topping, whip in some softened vegetarian gelatin.

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Heavy Cream Substitute Recipe

Ingredients:

3/4 cup milk

1/3 cup butter or margarine, melted and cooled

Directions:

Use in place of one cup heavy cream.

This recipe for Heavy Cream Substitute serves/makes 1 cup

http://www.cdkitchen.com/recipes/recs/4/...

Answer 6

I'm glad this question is here..I have been wondering the same thing

Answer 7

As a former chef I know what your saying , take a 1/2 cup of light sour cream and 1 tablespoon of cornstarch or cornflour and stir them together, do not boil the mix just turn it down, and add it stir it in completely and make sure not to boil it hard, just until it starts to simmer then shut off the heat and remove it from the heat, the yougart separate as the heat splits the milk solids from the whey, full fat sour cream is better but for a lower calorie version the way I suggested is a good alternative.