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Chicken Tikka Masala

Chicken Tikka Masala Recipe 
  • 4 People
  • 60 min.
  • easy 
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. 

Tips

Better For You Tips : For a lighter option swop the cream in the chicken marinade with low fat plain yoghurt 

Ingredients
  • 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 margarine
  • 1 onion, finely diced
  • 15 ml fresh ginger, grated
  • 5 cloves garlic, finely chopped
  • 15 ml Robertsons coriander
  • 5 ml Robertsons ground turmeric
  • 5 ml chilli powder
  • 5 ml Robertsons paprika
  • 50 ml plain yoghurt
  • 1 large plum tomato, diced
  • 400 ml boiling water
  • 1 Knorr chicken stock pot
  • 3 ml garam masala
  • bunch freshly coriander leaves, chopped
Cooking Method

  1. 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.

  2. Add the ginger, garlic, cumin, paprika, chilli powder, cream and garam masala. Mix well, cover and refrigerate 5-6 hours.

  3. Heat the 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.

  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, 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.

  6. Serve with white fluffy basmati rice. Please note: This recipe requires 6 hours of chill time.

  • Nut Free
  • Dairy Free
  • Gluten Free

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