Chicken Tikka Masala with Basmati Rice

    45 min

    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.


    1 person made this

    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

    Prep:25min  ›  Cook:20min  ›  Ready in:45min 

    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 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.

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