Creamy Chicken Tikka Masala
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Creamy Chicken Tikka Masala

Creamy Chicken Tikka Masala

with Peas and Rice

This Creamy Chicken Tikka Masala is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.

Family Friendly
High Protein

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 Time25 minutes
Cooking time15 minutes


serving amount

150 grams

Basmati Rice

2 unit(s)

Garlic Clove

75 grams

Tikka Masala Paste

30 grams

Tomato Puree

190 grams

Diced British Chicken Thigh

75 grams

Creme Fraiche

(Contains Milk)

10 grams

Chicken Stock Paste

120 grams


Not included in your delivery

1 tsp


100 milliliter(s)

Water for the Sauce


Nutritional information

Energy (kJ)2945 kJ
Energy (kcal)704 kcal
Fat28 g
of which saturates11 g
Carbohydrate78.9 g
of which sugars12.3 g
Protein37.1 g
Salt2.92 g
Always refer to the product label for the most accurate ingredient and allergen information.


Large Saucepan
Garlic Press


Cook the Rice

a) Boil a half-full kettle.

b) Pour the boiled water into a large saucepan with 1/4 tsp salt on high heat. Add the rice and cook for 10-12 mins.

c) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.

Fry the Spices

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

b) Heat a drizzle of oil in a large frying pan on medium heat.

c) Once hot, add the tikka masala paste, tomato puree and garlic. Fry until fragrant, 1 min.

Simmer the Curry

a) Add the diced chicken, creme fraiche, chicken stock paste and the sugar and water for the sauce (see pantry for both amounts) to the pan.

b) Stir together and season with salt and pepper.

c) Bring to the boil, then lower the heat and simmer until the chicken is cooked and the sauce has thickened, 10-12 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

Peas Please

a) When your chicken is cooked through, stir through the peas until piping hot, 1 min.

Season to Taste

a) Taste your chicken curry and season with salt and pepper if needed. 

b) Fluff up the rice with a fork.


a) Share the rice between your bowls.

b) Top with the chicken tikka masala.