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Photo of Chicken tikka masala with saffron rice by WW

Chicken tikka masala with saffron rice

Total Time
1 hr 5 min
30 min
35 min
A touch of saffron gives this dish a rich yellow colour and mild musty flavour.


Skinless chicken breast

360 g, (400g fat trimmed)

99% fat-free, plain Greek yoghurt, unsweetened

¾ cup(s)

Lemon juice

¼ cup(s), (60ml)

Indian curry paste

100 g, tikka masala

Basmati rice

1 cup(s)

Chicken stock

2 cup(s), (500ml)

Dried saffron

½ tsp, (1 large pinch)

Vegetable oil

2 tsp

Brown onion

1 large, coarsely chopped

Red capsicum

1 large, cut into 2.5cm pieces

Canned diced tomatoes

400 g

Frozen green peas

1 cup(s), (120g)

Sugar snap peas

200 g, steamed, to serve


  1. Combine chicken, yogurt, juice and 1 tablespoon tikka masala paste in a shallow glass or ceramic bowl. Cover and refrigerate for 2 hours.
  2. Preheat oven to 200°C or 180°C fan-forced. Line a baking tray with baking paper. Remove chicken from marinade and place on prepared tray. Bake for 15 minutes or until cooked through. Cool slightly. Cut into 3cm pieces.
  3. Place rice, stock, ½ cup cold water and saffron in a small saucepan over medium-high heat. Bring to the boil. Reduce heat to low and simmer, covered, for 10 minutes or until rice is almost tender. Add peas and simmer, covered, for 5 minutes. Remove from heat. Cover and set aside for 5 minutes.
  4. Meanwhile, heat oil in a large saucepan over medium-high heat. Add onion and capsicum and cook, stirring, for 5 minutes or until softened. Add remaining tikka masala paste and cook, stirring, for 30 seconds or until fragrant. Add tomatoes and cook, stirring, for 5 minutes or until thickened. Add chicken and any juices and cook, stirring, for 5 minutes or until sauce is thickened and chicken is heated through.
  5. Serve chicken with saffron rice, sugar snap peas and sprinkled with coriander.