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15 Minute Double Chicken Tikka Masala

15 Minute Double Chicken Tikka Masala

with Mango Chutney, Basmati Rice, Peas and Spinach

Recipe Development TeamUpdated on May 24, 2026

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Calories

:

945 kcal

Protein

:

71.9g protein

Total

:

10 minutes

Difficulty

:

Easy

Family Friendly

High Protein

Allergens:

Milk

Super speedy, this 15 Minute Double Chicken Tikka Masala is quick and full of flavour. Masala curries are versatile tomato-based dishes that work with a variety of proteins and vegetables. Here, we're making a speedy version of the classic chicken tikka masala.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

serving amount

75 grams

Tikka Masala Paste

30 grams

Tomato Puree

75 grams

Creme Fraiche

(Contains: Milk)

10 grams

Chicken Stock Paste

150 grams

Basmati Rice

480 grams

Diced British Chicken Breast

120 grams

Peas

40 grams

Baby Spinach

40 grams

Mango Chutney

Not included in your delivery

150 milliliter(s)

Water for the Curry

20 grams

Butter

Nutrition Values

Energy (kJ)3956 kJ

Energy (kcal)945 kcal

Fat35.1 g

of which saturates15.5 g

Carbohydrate88.1 g

of which sugars20.1 g

Dietary Fibre7.7 g

Protein71.9 g

Salt3.8 g

Trans Fat0.3 g

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Medium Saucepan

•Kettle

•Large Frying Pan

•Sieve

Instructions

Get Started

1

Boil a half-full kettle.
While it boils, pop a frying pan on medium-high heat (no oil).
Add the tikka masala paste, tomato puree, creme fraiche, chicken stock paste and water (see pantry). Stir to combine and bring to the boil.
Next, pour the boiled water into a saucepan with ¼ tsp salt on high heat. Boil the rice, 10-12 mins.

Poach It

2

Meanwhile, stir the diced chicken into the frying pan. Bring to the boil and lower the heat. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
Simmer, 10-12 mins. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
Once the rice is cooked, drain, pop back in the pan and cover.

Spinach Time

3

When the chicken is cooked, stir in the peas.
Add the spinach in handfuls, making sure it’s piping hot, 1-2 mins.
Remove from the heat. Stir in the mango chutney and butter until melted.

Dinner's Ready!

4

Share the rice and curry between your bowls.

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