Chicken Tikka Masala
- 1 Knorr Chicken Stock Pot
- 600 g skinless chicken breast, diced
- 50 ml double cream
- 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
- ½ tsp garam masala
- 50 g butter
- 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
- 1-2 tsp garam masala
- 1/2 bunch freshly chopped coriander leaves
Place chicken in a large mixing bowl and stir in the lemon juice. Set aside for 15-20 minutes. Add the ginger, garlic, cumin, paprika, chilli powder, cream and garam masala. Mix well, cover and refrigerate 5-6 hours.
Heat the butter 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.
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.
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.
Serve with naan bread and some white basmati or pilau rice.
- Amount per Serving
|Nutritional values||Amount per Serving|
|Energy (kcal)||496.3 kcal|
|Protein (g)||33.92 g|
|Sugar (g)||5.73 g|
|Fat (g)||34.49 g|
|Fibre (g)||3.46 g|
Want to receive recipes, tips & tricks on how to eat sustainable?
Tell us your cooking preferences and we'll do the rest.