Photo of Chicken tikka masala - Spice pots by WW

Chicken tikka masala - Spice pots

Points® value
Total Time
2 hr 35 min
15 min
20 min


Chicken breast, skinless, raw

650 g, cubed

Calorie controlled cooking spray

4 spray(s)


1 large, finely chopped


2 clove(s), crushed

Tinned Tomatoes

400 g

Spice Pots Korma Blend

3 teaspoon(s), level

Light Brown Sugar

1 teaspoon(s)

Fat Free Natural Yogurt

180 g

Ground Almonds

15 g

Coriander, fresh

1 tablespoon(s), chopped, to serve

Lemon Juice, Fresh

1 tablespoon(s)

Spice Pots Tandoori Masala Blend

4 teaspoon(s), level

Fat Free Natural Yogurt

225 g


  1. In a bowl mix together all the marinade ingredients (225g fat free natural yogurt, 4 tsp tandoori masala spice pot and 1 tbsp lemon juice). Add the chicken and stir to coat. Cover and leave to marinate in the fridge for at least 2 hours.
  2. Preheat the oven to 200°C, fan 180°C, gas mark 6. Thread the chicken onto 4 skewers. Then cook in the oven for 15-20 minutes until done.
  3. Meanwhile, to make the sauce, mist a nonstick pan with cooking spray and set over a medium-high heat. Add the onions and cook gently for 10 minutes, until soft and golden.
  4. Add the garlic and cook for a further minute, then add the tomatoes, reduce the heat and cook for a further 2 minutes.
  5. Add the Korma Spice and sugar and cook for a minute. Then stir in the yogurt and almonds.
  6. Remove the chicken from the skewers and add to the pan. Mix together, then divide the sauce between 4 bowls and serve garnished with the coriander.