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Chicken Tikka Masala

  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves


  • 600 g skinless chicken breast, diced
  • 3 tbsp lemon juice
  • 1 tbsp grated fresh root ginger
  • 2 garlic cloves, crushed
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1/2 tsp chilli powder
  • 50 ml double cream
  • ½ tsp garam masala
  • Masala:
  • 50 g Flora Buttery
  • 1 onion, finely diced
  • 1 cm grated fresh root ginger
  • 5 garlic cloves, finely chopped
  • 1 tbsp ground coriander
  • 1 tsp turmeric
  • 1 tsp chilli powder
  • 1 tsp paprika
  • 100 ml yoghurt
  • 1 large salad tomato, diced
  • 350 ml boiling water
  • 1 Knorr Chicken Stock Pot
  • 1- 2 tsp garam masala
  • 1/2 bunch freshly chopped coriander leaves

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

379kcal

Energy (kJ)

1581kJ

Protein (g)

37.0g

Carbohydrate incl. fibre (g)

13.9g

Carbohydrate excl. fibre (g)

10.7g

Sugar (g)

4.6g

Fibre (g)

3.2g

Fat (g)

19.5g

Saturated fat (g)

6.5g

Unsaturated fat (g)

2.5g

Monounsaturated fat (g)

1.9g

Polyunsaturated fat (g)

0.5g

Trans fat (g)

0.1g

Cholesterol (mg)

130mg

Sodium (mg)

606mg

Salt (g)

1.52g

Vitamin A (IU)

1579IU

Vitamin C (mg)

13.1mg

Calcium (mg)

88mg

Iron (mg)

2.40mg

Potassium (mg)

456mg

Total

1517kcal

6324kJ

148.2g

55.5g

42.8g

18.5g

12.8g

78.1g

25.9g

9.9g

7.8g

2.1g

0.3g

521mg

2424mg

6.07g

6317IU

52.6mg

352mg

9.61mg

1826mg


  • 1 Place chicken in a large mixing bowl and stir in the lemon juice. Set aside for 15-20 minutes.
  • 2 Add the ginger, garlic, cumin, paprika, chilli powder, cream and garam masala. Mix well, cover and refrigerate 5-6 hours.
  • 3 Heat the Flora Buttery in a large saucepan. Add the onion and cook for 6-8 minutes or until the onions brown. Add the ginger and garlic and cook for further 3 minutes. Add the ground coriander, turmeric, chilli powder and paprika and cook on high heat for 10 seconds. Add the yoghurt and mix in well.
  • 4 Add the tomatoes, water and Knorr Chicken Stock Pot. Bring to the boil, reduce to low heat, cover and let simmer gently for 15-20 minutes, until the sauce starts to thicken. Stir in the garam masala and coriander leaves.
  • 5 Meanwhile, while the sauce is simmering, thread the chicken cubes onto skewers. Place under a hot grill and cook until nicely browned on each side and cooked through. Remove chicken from skewers then fold into the sauce and serve immediately.
  • 6 Serve with naan bread and some white basmati or pilau rice.