Chicken Tikka Masala


Instructions: For 2 (For 4)

Green Chilli Puree: ½ sachet (1 sachet)

Onion Paste: 1 sachet (2 sachets)

Aromatic Spice Blend: 1 pod (5g) (2 pods)

Sauteed Tomato Paste: 2 sachets (4 sachets)

Ground Almonds: 20g (40g)

Ground Cashews: 20g (40g)

Yoghurt : 150g (300g)

Single Cream: 100ml (200ml)

Basmati Rice: 150g (300g)

Turmeric Powder: 1 pod (2 pods)

Cumin Seed: 1 pod (2 pods)

Diced Chicken Thigh: 300g (600g)

Garam Masala: 1 pod (2 pods)

Chopped Coriander: 1 bunch (2 bunches)

Nutritional Information:

Per serving: Energy (kcal) 808 | Fat 34g, of which saturates 11g | Carbohydrates 74g, of which sugars 2g | Protein 52g | Salt 0.26g

Please note our recipes are packed in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.

Recipe Description:

British-Indian cuisine’s most famous creation has many myths associated with its origin, the most famous being that a Glasgow-Pakistani chef named Ali Ahmed Aslam added his tin of tomato soup to some spiced tandoori chicken skewers that a customer had complained were too dry. Perhaps it’s only a story, and in any case Indian cooking’s focus on spontaneous improvisation means that there will never be a definitive, original recipe. We’ve packed in a lot of spice, aiming for that multi-layered masala flavour, and swapped the usual breast for thigh meat. Unconventional, perhaps, but it delivers much more tenderness and flavour.

  • Preparation time:

    For 2 - 20 minsFor 4 - 20 mins
  • Cooking time:

    For 2 - 35 minsFor 4 - 40 mins