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Chicken Tikka Masala with Basmati Rice
Recipe by:
Flora Cuisine
A lighter version of the classic takeaway dish. Cubes of chicken are marinated in a mixture of ginger, garlic, chilli, black pepper, coriander and lime. The sauce is made with chicken stock and plain yoghurt - which adds creaminess without the calories.
Ready in 45 mins
Saved by 24 cook(s)
Ingredients
Serves: 4
- 3-4 chicken breasts (450g), skinned and cubed
- 2.5cm (1 inch) piece of fresh root ginger, finely chopped
- 2 garlic cloves, finely chopped
- 1 teaspoon chilli powder
- Freshly ground black pepper
- 2 tablespoons fresh coriander, chopped
- Juice of 1 lime
- 50ml Flora Cuisine
- 1 onion, finely chopped
- 1 red chilli, deseeded and finely chopped
- 1 teaspoon ground turmeric
- ½ Knorr Chicken stock pot
- 284ml pot Elmlea Single or mixed with low-fat natural yoghurt
- Fresh coriander to garnish
- Basmati rice (300g) to serve
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Preparation method
Prep: 25 mins | Cook: 20 mins1.
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 Cuisine in a heavy based frying pan and fry the chicken for 8-10 mins until browned on all sides.
3.
Meanwhile heat remaining Flora Cuisine in a pan and cook the onion and red chilli for 5 mins until golden brown. Add the turmeric and cook for 1 minute.
4.
Stir in the stock pot, Elmlea and/or yoghurt and heat through gently. Add the chicken to the sauce and simmer for 5 mins or until the chicken is cooked through.
5.
Garnish with coriander and serve immediately with rice and vegetables.
Provided by:Flora Cuisine
Last updated:
29 Jan 2013
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