Main course · Indian
Chicken Tikka Masala
35 min
Serves 4
~714 kcal/serving
~£7.60 (£1.90/serving) Gluten-free
Ingredients
- 600 g chicken breast
- 150 g tikka masala paste
- 400 g tinned chopped tomatoes
- 100 ml double cream
- 1 onion
- 3 cloves garlic
- 20 g fresh ginger
- 300 g basmati rice
- 2 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 714 kcal
- Protein
- 43.6 g
- Carbohydrate
- 71.5 g
- of which sugars
- 9.2 g
- Fat
- 27.5 g
- of which saturates
- 9.7 g
- Fibre
- 3.9 g
- Salt
- 1.68 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Soften the chopped onion, garlic and ginger in the oil for 5 minutes.
- 2
Add the diced chicken and the tikka paste and fry for 5 minutes until the chicken is sealed.
- 3
Stir in the tomatoes, season and simmer for 15 minutes until the chicken is cooked and the sauce thickens.
- 4
Meanwhile cook the basmati rice. Stir the cream through the curry and serve over the rice.
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