Tandoori Inspired Chicken Tikka Masala
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Tandoori Inspired Chicken Tikka Masala

Tandoori Inspired Chicken Tikka Masala

with Spinach and Garlic Butter Rice

Indulge in some nostalgia with a classic from childhood that's also child-friendly! This Tandoori Inspired Chicken Tikka Masala is a grown-up version of the much-loved takeaway dish. For little ones, go easy on the tandoori masala mix to keep it mild.

Family Friendly

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 Time30 minutes
Cooking time20 minutes


serving amount

2 unit(s)

Garlic Clove

150 grams

Basmati Rice

240 grams

Diced British Chicken Thigh

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


300 milliliter(s)

Water for the Rice

1 tbsp


150 milliliter(s)

Water for the Curry


Nutritional information

Energy (kJ)3383 kJ
Energy (kcal)809 kcal
Fat38.8 g
of which saturates17 g
Carbohydrate81.7 g
of which sugars13.5 g
Protein39.8 g
Salt3.37 g
Always refer to the product label for the most accurate ingredient and allergen information.


Garlic Press
Medium Saucepan


Rice Rice Baby

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).

Fry the Chicken

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. 

Add the Flavour

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.

Simmer Time

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.

Wilt the Spinach

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.

Serve Up

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

Top with the tandoori style chicken curry.