Chicken tikka masala

Total Time
This Indian-restaurant classic is served with brown rice and a tomato, onion and cucumber salad.
  • Chicken breast, skinless, raw
    400 g, cubed
  • Brown basmati rice, dry
    200 g
  • Calorie controlled cooking spray
    4 spray(s)
  • Onion(s)
    1 medium, chopped finely
  • Curry paste
    2 tablespoons, tikka
  • Garlic
    3 clove(s), chopped
  • Passata
    200 g
  • Reduced Fat Coconut Milk, Canned
    ½ can(s)
  • Coriander, fresh
    2 sprig(s), torn roughly
  • 0% fat natural Greek yogurt
    170 g
  • Root Ginger
    1 tablespoons, finely grated
  • Garlic
    4 clove(s), crushed
  • Tomato
    4 large, chopped
  • Red onion(s)
    1 small, chopped
  • Cucumber
    1 individual, chopped
  • Lemon Juice, Fresh
    10 ml
  1. 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.
  2. Mix all of the salad ingredients together in a bowl, and set aside.
  3. 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.
  4. 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.
  5. 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.
Try serving this with mini naan breads for an extra 3 SmartPoints per naan.

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