Creamy Chicken Tikka Masala
with Butternut Squash and Fluffy Rice
- Milk
This Creamy Chicken Tikka Masala is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!
Ingredients
1
Butternut Squash
150
Basmati Rice
210
Diced British Chicken Thigh
1
Garlic Clove
75
Tikka Masala Paste
1
Tomato Passata
10
Chicken Stock Paste
75
Creme Fraiche
(Contains: Milk)
Not included in your delivery
150
Water for the Curry
300
Water for the Rice
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Trim the butternut squash, halve lengthways, then scoop out the seeds (no need to peel). Cut into 1cm chunks and pop onto a large baking tray.
Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden and cooked through, 25-30 mins. Turn halfway through.
Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice, 1/4 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
While everything cooks, heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the diced chicken and season with salt and pepper. Cook until browned all over, 4-5 mins. Turn occasionally. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Meanwhile, peel and grate the garlic (or use a garlic press).
Once the chicken is browned, add the garlic and tikka paste to the pan. Fry until fragrant, 1 min.
Add the passata, chicken stock paste and water for the curry (see pantry for amount) to the pan.
Bring to the boil, then reduce the heat to medium. Simmer until the sauce reduced by half and the chicken is cooked through, 5-6 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Stir in the creme fraiche and cook until piping hot, then remove from the heat.
Once the squash is roasted, gently stir it through the curry.
Add a splash of water to loosen if you feel if needs it. Taste and add salt and pepper if needed.
Fluff up the rice with a fork, then share between your bowls and top with your chicken tikka masala.
Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: A rich, creamy sauce with a good depth of spice that many find better than a takeaway; some felt the flavour was mild or one-dimensional and benefited from extra seasoning.
- Ease of prep: Quick and straightforward to put together, making it a reliable mid-week option even for less confident cooks.
- Suggestions: Add mushrooms, peppers, or spinach to bulk out the dish; reduce the water slightly if you prefer a thicker sauce, and consider doubling the crème fraîche for extra creaminess.
- Next-day meals: Leftovers keep well and taste just as good the next day, making it worth cooking in a larger batch.
- Vegetable pairing: Opinion on the butternut squash is divided — some loved the sweetness and extra body it adds, while others preferred to swap it for peppers, cauliflower, or green beans; peeling the squash before roasting is worth considering for a better texture.
- Spice level: The dish leans mild, which suits families and those sensitive to heat; those who prefer more warmth found a pinch of chilli flakes or extra spice mix made a noticeable difference.
