Enjoy a delicious twist on a classic favourite with our Chicken Tikka Masala with Coconut Milk. Tender pieces of marinated chicken are simmered in a rich, creamy tomato and coconut sauce, infused with aromatic Indian spices for a beautifully balanced flavour.
This recipe uses:
Tilda Tikka Masala Sauce 375g
Cook the rice according to the instructions on the package.
Heat the sunflower oil in a sauté pan and fry the chicken breast cubes for 3 minutes.
Rinse the lentils in a sieve under cold running water. Add the lentils, the Tikka Masala pouch, and the coconut milk to the chicken. Simmer for 15 minutes, stirring frequently to prevent the lentils from sticking, and add a little extra liquid if necessary.
Garnish the sauce with fresh coriander and serve with basmati rice and lemon wedges.
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