Chicken Tikka Masala
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 Flora Plant Single and serve with coriander leaves and rice.
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.
Cooking Time
18 minutes
Prep Time25 minutes
DifficultyEasy
Servings4
- 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
- pot Flora Plant Cream 15%
- fresh coriander to garnish
- 300 g white basmati rice, to serve
- 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.
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