Chicken Tikka Masala

Wendy E.: "I've never been a tikka fan but I made this for m…" Read More


  • 3 chicken breasts (–4, 450g, skinned and cubed)
  • 2.5 centimeters fresh root ginger (piece of, finely chopped)
  • 2 garlic cloves (finely chopped)
  • 1 teaspoon chilli powder
  • ground black pepper (Freshly)
  • 2 tablespoons fresh coriander (chopped)
  • 1 lime
  • 50 milliliters Flora Cuisine (or 50g Flora Buttery)
  • 1 onion (finely chopped)
  • 1 red chilli, deseeded and finely chopped
  • 1 teaspoon ground turmeric
  • 1/2 Knorr Chicken Stock Pot
  • 284 milliliters Elmlea single (pot, or mixed with low fat natural yoghurt)
  • fresh coriander (to garnish)
  • basmati rice (300g, to serve)
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    1. Place the chicken in a large bowl and mix with the ginger, garlic, chilli, black pepper, coriander and lime. Set aside to allow flavours to develop.
    2. Heat half the Flora in a heavy based frying pan and fry the chicken for 8–10 minutes until browned on all sides.
    3. Meanwhile, heat remaining Flora in a pan and cook the onion and red chilli for 5 minutes until golden brown. Add the turmeric and cook for 1 minute.
    4. Stir in the stock pot, Elmlea and/or yogurt and heat through gently. Add the chicken to the sauce and simmer for 5 minutes or until the chicken is cooked through.
    5. Garnish with coriander and serve immediately with rice and vegetables.
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    Wendy E. 4 years ago
    I've never been a tikka fan but I made this for my hubby. It was delicious and I just need to omit the chilli powder for my taste. Very quick and easy to make. I may even just make a batch of sauce to store.