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Tandoori Spiced Chicken Tikka Masala

Tandoori Spiced Chicken Tikka Masala

with Peas, Spinach and Garlic Butter Rice

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Tandoori gets its name from 'tandoor', an Indian cylindrical clay oven. Our tandoori spice mix includes cinnamon, turmeric, ginger and cumin, bringing the toasty flavours of a tandoor oven to this delicious masala curry.

Tags:
Family Friendly
Allergens:
Milk

The quantities provided above are averages only.

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.

Total30 minutes
Active 20 minutes
DifficultyEasy

Ingredients

serving amount

2 unit(s)

Garlic Clove**

150 grams

Basmati Rice

240 grams

Diced British Chicken Breast

75 grams

Tikka Masala Paste

30 grams

Tomato Puree

1 sachet(s)

Tandoori Masala Mix

10 grams

Chicken Stock Paste

40 grams

Baby Spinach

120 grams

Peas

75 grams

Creme Fraiche

(Contains: Milk)

Not included in your delivery

20 grams

Butter

300 milliliter(s)

Water for the Rice

1 tbsp

Honey

150 milliliter(s)

Water for the Curry

Nutritional information

Energy (kJ)3202 kJ
Energy (kcal)765 kcal
Fat28.3 g
of which saturates13.9 g
Carbohydrate86.6 g
of which sugars13.9 g
Dietary Fibre9.5 g
Protein43.1 g
Salt3 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Grater
•Medium Saucepan
•Large Frying Pan

Instructions

1

Peel and grate the garlic (or use a garlic press). Pop a deep saucepan (with a tight-fitting lid) on medium heat. Melt in the butter (see pantry for amount).

When the butter has melted, add the garlic and stir-fry for 1 min. Stir in the rice until coated, 1 min.

Add 0.25 tsp salt and the water for the rice (see pantry for amount) 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).

2

Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the diced chicken to the pan and season with salt and pepper. Cook until browned all over, 5-6 mins. Turn occasionally. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. 

3

Once the chicken is browned, add the tikka masala paste, tomato puree and tandoori masala mix to the chicken. Cook until fragrant, 1-2 mins.

4

Next, stir in the chicken stock paste, honey and water for the curry (see pantry for both amounts).

Bring to the boil, then lower the heat and simmer until the chicken is cooked through and the sauce has thickened, 4-5 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

5

Once thickened, add the spinach to the pan a handful at a time then add the peas.

Simmer until the spinach has wilted and everything's piping hot, 1-2 mins.

Remove the pan from the heat, then stir in the creme fraiche.

Taste and season with salt and pepper if needed. Add a splash of water if it's a little too thick.

6

Fluff up the garlic butter rice with a fork, then share between your bowls.

Top with the chicken tikka masala curry.

Enjoy!

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