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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 Elmlea 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
  • Servings4 portions
recipe image Chicken Tikka Masala
  • 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
  • fresh coriander to garnish
  • 300 g white basmati rice, to serve
  1. 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.
  2. Heat half the Flora in a heavy based frying pan and fry the chicken for 8–10 minutes until browned on all sides.
  3. 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.
  4. 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.
  5. Garnish with coriander and serve immediately with rice and vegetables.