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Chicken tikka masala is officially one of the nation’s favourites – and our masala recipe is pretty simple and easy to make, too. Read more.
Chicken tikka masala is officially one of the nation’s favourites – and this dinner recipe means it’s pretty simple to make, too. It really is easy – just marinate succulent chicken breasts in lime, coriander, chilli, ginger and other spices, then cook them gently in Flora Cuisine or Flora Buttery. Finally smother the spicy chicken in a masala sauce with low-fat natural yogurt or Elmlea and serve with coriander leaves and rice.
Prep time25 minutes
Cooking time18 minutes
Servings4 portions
DifficultyEasy
Ingredients
3- 4 chicken breast fillets (450 g), skinned and cubed
2.5 cm (1 inch) piece of fresh root ginger, finely chopped
2 garlic cloves, finely chopped
1 tsp chilli powder
freshly ground black pepper
2 tbsp fresh coriander, chopped
juice of 1 lime
50 ml Flora Cuisine or 50g Flora Buttery
1 onion, finely chopped
1 fresh red chilli
1 tsp ground turmeric
0.5 Knorr Chicken Stock Pot
284 ml pot Elmlea single or mixed with natural low fat yogurt
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Instructions
Place the chicken in a large bowl and mix with the ginger, garlic, chilli, black pepper, coriander and lime. Set aside to allow flavours to develop.
Heat half the Flora in a heavy based frying pan and fry the chicken for 8–10 minutes until browned on all sides.
Meanwhile, heat remaining Flora in a pan and cook the onion and red chilli for 5 minutes until golden brown. Add the turmeric and cook for 1 minute.
Stir in the stock pot, Elmlea and/or yogurt and heat through gently. Add the chicken to the sauce and simmer for 5 minutes or until the chicken is cooked through.
Garnish with coriander and serve immediately with rice and vegetables.
