Having said that, I am a health freak who loves curry and Indian food and cannot eat full fat/calorie versions, so I often tweak mine. This recipe is amazing as is and is better than what most Indian restaurants serve. To make it healthier, I used an 8 oz.can of tomato sauce, a 6 oz.can of tomato paste, and 1 cup of fat-free half and half. The tomato paste will compensate for the liquidity of the fat-free half and half. I also used about 1 tbs of olive oil in place of ghee, and used a little olive oil spray when I added the spices to the onions. For the chicken, I marinated it in a yogurt/spice mixture and broiled it in the oven before mixing it with the tikka curry. Like I said, original version is 10 stars, and IMHO so is the reduced fat version. I served it with whole wheat homemade roti and roasted peppers/green beans. My Pakistani husband was more than impressed with the flavors and refused to believe it was healthy! Thank you for this amazing recipe that will become a staple in our household!
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Having said that, I am a health freak who loves curry and Indian food and cannot eat full...