Chicken Tikka Masala
Well balanced with bold authentic flavours, this chicken tikka masala recipe has the perfect kick. The chicken is marinated in a blend of spices before being cooked with onions, chilli, garlic, coriander, yoghurt and Knorr Chicken Stock Pot.
Feeds
4People
Preparation time
60Min.
Difficulty
easy
Ingredients
- ungrouped
- 600 g chicken breasts, diced
- 45 ml lemon juice
- 15 ml fresh ginger, grated
- 2 cloves garlic, crushed
- 5 ml Robertsons cumin
- 5 ml Robertsons paprika
- 3 ml Robertsons crushed chilli
- 50 ml cream
- 3 ml garam masala
- for the masala sauce:
- 50 g Stork margarine
- 1 onion, finely diced
- 15 ml fresh ginger, grated
- 5 cloves garlic, finely chopped
- 15 ml Robertsons coriander
- 5 ml Robertsons Turneric
- 5 ml chilli powder
- 5 ml Robertsons paprika
- 50 ml yoghurt
- 1 large plum tomato, diced
- 400 ml boiling water
- 1 Knorr chicken stock pot
- 3 ml garam masala
- bunch freshly coriander leaves, chopped
Preparation method
- ungrouped
- Place chicken in a large mixing bowl, and rub in the lemon juice into the chicken with your fingers. 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 Stork Margarine 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, when 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 white fluffy basmati rice. Please note: This recipe requires 6 hours of chill time.
- Better For You Tips : For a lighter option swop the cream in the chicken marinade with low fat plain yoghurt
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