Tandoori Inspired Chicken Breast Tikka Masala
with Spinach and Garlic Butter Rice
This Tandoori Inspired Chicken Breast 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.
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.
Ingredients
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
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
Utensils
Instructions
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 1/4 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).
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.
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.
When fragrant, 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.
Once thickened, add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.
Remove the pan from the heat, then stir through the creme fraiche until combined.
Taste and season with salt and pepper if needed. Add a splash of water if it's a little too thick.
Fluff up the garlic butter rice with a fork, then share between your bowls.
Top with the tandoori style chicken curry.
Enjoy!
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