Photo of Chicken tikka masala by WW

Chicken tikka masala

Points® value
Total Time
45 min
15 min
30 min
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)


1 medium, chopped finely

Curry paste

2 tablespoon(s), tikka


3 clove(s), chopped


200 g

Reduced fat coconut milk, tinned (7.7% Fat)

½ can(s)

Coriander, fresh

2 sprig(s), torn roughly

0% fat natural Greek yogurt

170 g

Root Ginger

1 tablespoon(s), finely grated


4 clove(s), crushed


4 large, chopped

Red onion

1 small, chopped


1 individual, extra large, 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, if you like.