Ultimate Chicken Tikka and Rice
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Ultimate Chicken Tikka and Rice

Ultimate Chicken Tikka and Rice

with Crispy Shallot Topping and Garlic Coriander Naan

Looking for a taste of everyday luxury? This Ultimate Chicken Tikka and Rice is our best ever version, with premium ingredients for an extra special twist on a classic recipe.

Cereals containing gluten

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 Time45 minutes
Cooking time30 minutes


serving amount

150 grams

Basmati Rice

3 unit(s)

Garlic Clove

1 unit(s)

Echalion Shallot

1 bunch(es)


½ unit(s)

Red Chilli

75 grams

Tikka Masala Paste

30 grams

Tomato Puree

260 grams

Diced British Chicken Breast

2 unit(s)

Plain Naans

(Contains Milk, Cereals containing gluten)

75 grams

Double Cream

(Contains Milk)

Not included in your delivery

300 milliliter(s)

Water for the Rice

20 grams


½ tsp


100 milliliter(s)

Water for the Curry


Nutritional information

Energy (kJ)4827 kJ
Energy (kcal)1154 kcal
Fat42.9 g
of which saturates18.3 g
Carbohydrate136.6 g
of which sugars13.5 g
Protein52.7 g
Salt3.13 g
Always refer to the product label for the most accurate ingredient and allergen information.


Medium Saucepan
Garlic Press
Medium Bowl
Large Saucepan
Small Bowl


Cook the Rice

If you don't have a toaster, heat your oven to 220°C/200°C fan/gas mark 7 for the naans.

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 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).

Prep the Veg

While the rice cooks, peel and grate the garlic (or use a garlic press).

Halve, peel and thinly slice the shallot. Separate the shallot slices.

Finely chop the coriander (stalks and all). Halve the red chilli lengthways, deseed, then thinly slice.

Remove the butter (see pantry for amount) from your fridge.

Crisp the Shallots

Meanwhile, pour enough oil into a large saucepan to cover the bottom, then pop it on medium-high heat. TIP: Check if the oil is hot enough by adding one shallot slice - if it sizzles, it’s ready.

Add the shallot and fry until golden and crispy, 3-5 mins. Turn once or twice, then remove with a slotted spoon and transfer to some kitchen paper to absorb any excess oil.

In a medium bowl, mix together the red chilli (use less if you'd prefer things milder), cooled crispy shallots and half the coriander. Set your curry topping aside.

Make the Chicken Curry

Keep 2 tbsp of shallot oil in the pan and discard the rest. Pop the pan back on medium-high heat.

Once the shallot oil is hot, add the tikka paste, tomato puree and half the garlic. Cook, stirring, for 2-3 mins.

Stir in the chicken, sugar and water for the curry (see pantry for both amounts). Bring to the boil, then lower the heat. Season with salt and pepper.

Simmer with the lid on until the sauce has thickened and the chicken is cooked through, 15-20 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

Flavour the Naans

While the curry simmers, combine the butter, remaining garlic and coriander in a small bowl. Season with salt and pepper.

When 5 mins of cooking time remain, cut the naans in half widthways, then put in your toaster until golden.

If you're using the oven, put the naans onto a baking tray. Sprinkle with a little water and pop them into the oven to warm through, 2-3 mins.

Once warmed, spread the flavoured butter over the naans.

Finish and Serve

Once the curry is ready, stir through the double cream. Bring to the boil, then remove from the heat. Taste, and season with salt and pepper if needed. 

Fluff up the rice using a fork, then share between your bowls. Top with your ultimate chicken tikka. Sprinkle over the curry topping.

Serve the garlic coriander naans alongside.