Chicken Tikka Masala
-
Cooking Time
mins -
Difficulty
-
Prep time
mins -
Serves
people
Nutritional information
Amount per serving
Protein (g)
33.7g
Energy (kJ)
1997kJ
Energy (kcal)
479kcal
Carbohydrate incl. fibre (g)
14.0g
Carbohydrate excl. fibre (g)
10.7g
Sugar (g)
4.6g
Fibre (g)
3.3g
Fat (g)
32.2g
Saturated fat (g)
10.3g
Unsaturated fat (g)
19.8g
Monounsaturated fat (g)
8.7g
Polyunsaturated fat (g)
4.0g
Trans fat (g)
0.1g
Cholesterol (mg)
121mg
Sodium (mg)
637mg
Salt (g)
1.59g
Vitamin A (IU)
1864IU
Vitamin C (mg)
13.7mg
Calcium (mg)
106mg
Iron (mg)
3.62mg
Potassium (mg)
773mg
Total
135.0g
7987kJ
1915kcal
55.8g
42.8g
18.6g
13.0g
128.9g
41.2g
79.4g
34.9g
16.1g
0.3g
485mg
2548mg
6.38g
7456IU
54.8mg
423mg
14.50mg
3092mg
- 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
Chicken Stock Pot
Bring out the goodness of a home cooked chicken meal by melting in one the Knorr Chicken StockPots into your dish. View details
- 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.