Chicken tikka masala
- Total Time
- 0:45
- Prep
- 0:15
- Cook
- 0:30
- Serves
- 4
- Difficulty
- Easy
This Indian-restaurant classic is served with brown rice and a tomato, onion and cucumber salad.
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Chicken breast, skinless, raw400 g, cubed
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Brown basmati rice, dry200 g
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Calorie controlled cooking spray4 spray(s)
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Onion(s)1 medium, chopped finely
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Curry paste2 tablespoons, tikka
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Garlic3 clove(s), chopped
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Passata200 g
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Reduced Fat Coconut Milk, Canned½ can(s)
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Coriander, fresh2 sprig(s), torn roughly
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0% fat natural Greek yogurt170 g
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Root Ginger1 tablespoons, finely grated
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Garlic4 clove(s), crushed
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Tomato4 large, chopped
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Red onion(s)1 small, chopped
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Cucumber1 individual, chopped
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Lemon Juice, Fresh10 ml
- Put the marinade ingredients in a shallow dish, season and stir to combine. Add the chicken, stir to coat, then cover and put in the fridge to marinate for 15 minutes.
- Mix all of the salad ingredients together in a bowl, and set aside.
- Cook the rice to pack instructions. Meanwhile, preheat a large nonstick frying pan and mist with cooking spray. Remove the chicken from the marinade, reserving the excess, and fry over a medium high heat for around 8 minutes, until lightly charred and just cooked. Set aside.
- Wipe the pan clean, mist with cooking spray and add the onion. Gently cook for 10 minutes until softened – add a splash of water if it starts to stick. Add the curry paste, garlic and reserved yogurt marinade. Cook for 3 minutes, stirring all the time.
- Add the passata and coconut milk to the curry and bring almost to the boil. Return the chicken to the pan and simmer for 5 minutes until piping hot. Stir the coriander through the curry and serve with the rice and salad.