Creamy Chicken Tikka Masala
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Creamy Chicken Tikka Masala

Creamy Chicken Tikka Masala

with Sweet Potato and Fluffy Rice

A customer favourite, this Creamy Chicken Tikka Masala is a tried-and-tested recipe that always wins with a crowd.

Allergens:
Milk

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Cooking time25 minutes
DifficultyMedium

Ingredients

serving amount

1 unit(s)

Sweet Potato

1 sachet(s)

North Indian Style Spice Mix

150 grams

Basmati Rice

210 grams

Diced Chicken Thigh

1 unit(s)

Garlic Clove

75 grams

Tikka Masala Paste

1 carton(s)

Tomato Passata

10 grams

Chicken Stock Paste

75 grams

Creme Fraiche

(Contains Milk)

Not included in your delivery

150 milliliter(s)

Water for the Curry

300 milliliter(s)

Water for the Rice

½ tsp

Sugar for the Sauce

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Nutritional information

Energy (kJ)3395 kJ
Energy (kcal)811 kcal
Fat28.7 g
of which saturates11.2 g
Carbohydrate103.8 g
of which sugars18.6 g
Protein37.1 g
Salt3.38 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Medium Saucepan
Lid
Large Frying Pan
Garlic Press

Instructions

Prep the Sweet Potato
1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the sweet potato into 2cm chunks (no need to peel).

Put the sweet potato chunks onto a large baking tray. Drizzle with oil and sprinkle over half the North Indian style spice mix. 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, 25-35 mins. Turn halfway through.

Cook the Rice
2

Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice and 1/4 tsp salt, then 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).

Fry the Chicken
3

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.

Build the Flavour
4

Meanwhile, peel and grate the garlic (or use a garlic press).

Once the chicken is browned, add the garlic, tikka masala paste and the remaining North Indian style spice mix to the pan. Stir until fragrant, 1-2 min.

Curry Up
5

Add the passata, chicken stock paste, sugar for the sauce and water for the curry (see pantry for amount) to the chicken pan.

Bring to the boil, then reduce the heat to medium. Simmer until the sauce has thickened 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.

Finish and Serve
6

Once the sweet potato is roasted, gently stir it through the curry.

Add a splash of water if it's a little too thick. 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!