Chicken Tikka Masala

Name: Chicken Tikka Masala
Cook time: 30 min
Total time: 30 min
Yield: Serves 2
Cuisine: British
Ingredients: 120g Tilda Pure Basmati rice; 3 tbsps natural yoghurt; 4 tbsps tikka paste; 2 large chicken breast, cut into bite size chunks; 1 tbsp oil; 1 onion, finely chopped; 1 clove garlic, crushed; 1 thumb ginger, grated; 200g canned chopped tomatoes; 1 tsp smoked salt; 2 tbsps water; A knob of butter; 1 tsp lemon juice; 2 tbsps double cream

A tasty British favourite that will definitely be a hit at the dinner table. Try replacing chicken with paneer and spinach for an alternative vegetarian version.

0 - 30 Minutes
Easy
Serves 2

Ingredients

120g Tilda Pure Basmati rice
3 tbsps natural yoghurt
4 tbsps tikka paste
2 large chicken breast, cut into bite size chunks
1 tbsp oil
1 onion, finely chopped
1 clove garlic, crushed
1 thumb ginger, grated
200g canned chopped tomatoes
1 tsp smoked salt
2 tbsps water
A knob of butter
1 tsp lemon juice
2 tbsps double cream

Method

Mix the natural yoghurt and tikka paste together and then add the chicken breast chunks. Leave to marinade
Heat the oil in a large pan and add the onions, garlic and ginger and fry for about 5 minutes to soften
Add the marinated chicken and fry until sealed and slightly browned
Add the chopped tomatoes, smoked salt and water and cook uncovered for 15 minutes, stirring occasionally. While this simmers, cook the rice.
Add the butter and lemon juice to the chicken and heat through
Finish by swirling in the double cream. Serve alongside the rice.