This charred chicken tikka masala is one not to be missed. The chicken breast is poached in a silky tomato coconut tikka masala sauce and charred on a hot grill pan. Served on brown rice with a big dollop of cooling yoghurt raita. Finished off with a sprinkling of coriander. Perfection!
Chicken Tikka Masala
Chicken Tikka Masala
with fresh coriander & raita
Hands on Time: 25 - 40 minutes
Overall Time: 45 - 60 minutes
Ingredients:
- Brown Basmati Rice
- Butter Beans
- Chicken
- Coconut Milk
- Free-range Chicken Breast
- Free-range Chicken Breasts
- Fresh Coriander
- Garlic Clove
- Garlic Cloves
- NOMU Tandoori Rub
- Onion
- Onions
- Raita
- Salad Leaves
- Tomato Passata
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Butter
- Paper Towel
BOUNCY RICE
Rinse the rice and place in a pot over a medium-high heat. Submerge in 300ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork.
CHEEKY Chicken
Pat the Chicken breast dry with paper towel and place on a chopping board, use a sharp knife to slice into one side of the breast, starting at the thicker end and ending at the thin point. Cut all the way through to create two pieces.
START THE SAUCE
Place a pot over a medium heat with a drizzle of oil. When hot, fry the diced onion for 3-4 minutes until soft and translucent, shifting occasionally. Add the grated garlic and the rub (to taste) and fry for 1 minute until fragrant, shifting constantly. Mix in the coconut milk and the tomato passata. Reduce the heat and add the Chicken pieces to the sauce. Leave to simmer for 4-5 minutes, flipping the chicken pieces halfway. Add some water if the sauce reduces too quickly. On completion, the sauce should be slightly thickened and the chicken cooked through. Remove from the heat.
CHAR THE Chicken
Place a nonstick pan or a griddle pan over a high heat. Once hot, carefully remove the Chicken breasts from the sauce and place in the pan. Char for 1-2 minutes per side. Remove from the heat on completion and allow to rest for 5 minutes before slicing. Lightly season the slices.
FINISH THE SAUCE
Place the curry sauce back on a medium heat. Stir through the drained butter beans, ½ of the chopped coriander and 15g of butter. Season with salt, pepper and a sweetener of choice. In a salad bowl, toss the rinsed green leaves with some olive oil and seasoning.
WOWZERS!
Dish up your brown rice and pour over the tikka masala sauce. Top with the charred Chicken slices and dollop on the raita. Side with the dressed leaves and garnish with the remaining coriander. Tuck in!
BOUNCY RICE
Rinse the rice and place in a pot over a medium-high heat. Submerge in 500ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork.
CHEEKY Chicken
Pat the Chicken breasts dry with paper towel and place on a chopping board, use a sharp knife to slice into one side of the breast, starting at the thicker end and ending at the thin point. Cut all the way through to create two pieces.
START THE SAUCE
Place a pot over a medium heat with a drizzle of oil. When hot, fry the diced onion for 4-5 minutes until soft and translucent, shifting occasionally. Add the grated garlic and the rub (to taste) and fry for 1 minute until fragrant, shifting constantly. Mix in the coconut milk and the tomato passata. Reduce the heat and add the Chicken pieces to the sauce. Leave to simmer for 4-5 minutes, flipping the chicken pieces halfway. Add some water if the sauce reduces too quickly. On completion, the sauce should be slightly thickened and the chicken cooked through. Remove from the heat.
CHAR THE Chicken
Place a nonstick pan or a griddle pan over a high heat. Once hot, carefully remove the Chicken breasts from the sauce and place in the pan. Char for 1-2 minutes per side. Remove from the heat on completion and allow to rest for 5 minutes before slicing. Lightly season the slices.
FINISH THE SAUCE
Place the curry sauce back on a medium heat. Stir through the drained butter beans, ½ of the chopped coriander and 30g of butter. Season with salt, pepper and a sweetener of choice. In a salad bowl, toss the rinsed green leaves with some olive oil and seasoning.
WOWZERS!
Dish up your brown rice and pour over the tikka masala sauce. Top with the charred Chicken slices and dollop on the raita. Side with the dressed leaves and garnish with the remaining coriander. Tuck in!
BOUNCY RICE
Rinse the rice and place in a pot over a medium-high heat. Submerge in 700ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork.
CHEEKY Chicken
Pat the Chicken breasts dry with paper towel and place on a chopping board, use a sharp knife to slice into one side of the breast, starting at the thicker end and ending at the thin point. Cut all the way through to create two pieces.
START THE SAUCE
Place a large pot over a medium heat with a drizzle of oil. When hot, fry the diced onion for 5-6 minutes until soft and translucent, shifting occasionally. Add the grated garlic and the rub (to taste) and fry for 1 minute until fragrant, shifting constantly. Mix in the coconut milk and the tomato passata. Reduce the heat and add the Chicken pieces to the sauce. Leave to simmer for 5-6 minutes, flipping the chicken pieces halfway. Add some water if the sauce reduces too quickly. On completion, the sauce should be slightly thickened and the chicken cooked through. Remove from the heat.
CHAR THE Chicken
Place a nonstick pan or a griddle pan over a high heat. Once hot, carefully remove the Chicken breasts from the sauce and place in the pan. Char for 2-3 minutes per side. Remove from the heat on completion and allow to rest for 5 minutes before slicing. Lightly season the slices.
FINISH THE SAUCE
Place the curry sauce back on a medium heat. Stir through the drained butter beans, ½ of the chopped coriander and 45g of butter. Season with salt, pepper and a sweetener of choice. In a salad bowl, toss the rinsed green leaves with some olive oil and seasoning.
WOWZERS!
Dish up your brown rice and pour over the tikka masala sauce. Top with the charred Chicken slices and dollop on the raita. Side with the dressed leaves and garnish with the remaining coriander. Tuck in!
BOUNCY RICE
Rinse the rice and place in a pot over a medium-high heat. Submerge in 800ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork.
CHEEKY Chicken
Pat the Chicken breasts dry with paper towel and place on a chopping board, use a sharp knife to slice into one side of the breast, starting at the thicker end and ending at the thin point. Cut all the way through to create two pieces.
START THE SAUCE
Place a large pot over a medium heat with a drizzle of oil. When hot, fry the diced onion for 6-8 minutes until soft and translucent, shifting occasionally. Add the grated garlic and the rub (to taste) and fry for 1 minute until fragrant, shifting constantly. Mix in the coconut milk and the tomato passata. Reduce the heat and add the Chicken pieces to the sauce. Leave to simmer for 6-7 minutes, flipping the chicken pieces halfway. Add some water if the sauce reduces too quickly. On completion, the sauce should be slightly thickened and the chicken cooked through. Remove from the heat.
CHAR THE Chicken
Place a nonstick pan or a griddle pan over a high heat. Once hot, carefully remove the Chicken breasts from the sauce and place in the pan. Char for 2-3 minutes per side. Remove from the heat on completion and allow to rest for 5 minutes before slicing. Lightly season the slices.
FINISH THE SAUCE
Place the curry sauce back on a medium heat. Stir through the drained butter beans, ½ of the chopped coriander and 60g of butter. Season with salt, pepper and a sweetener of choice. In a salad bowl, toss the rinsed green leaves with some olive oil and seasoning.
WOWZERS!
Dish up your brown rice and pour over the tikka masala sauce. Top with the charred Chicken slices and dollop on the raita. Side with the dressed leaves and garnish with the remaining coriander. Tuck in!
Frequently Asked Questions
What is the preparation time for Chicken Tikka Masala?
The preparation time for Chicken Tikka Masala with fresh coriander & raita is between 25 and 40 minutes.
What is the total time required to make Chicken Tikka Masala with fresh coriander & raita?
The total time required to make Chicken Tikka Masala with fresh coriander & raita is between 45 and 60 minutes.
How many servings does Chicken Tikka Masala provide?
4 servings
What are the main ingredients in Chicken Tikka Masala?
Brown Basmati Rice, Butter Beans, Chicken, Coconut Milk, Free-range Chicken Breast, Free-range Chicken Breasts, Fresh Coriander, Garlic Clove, Garlic Cloves, NOMU Tandoori Rub, Onion, Onions, Raita, Salad Leaves, Tomato Passata
What is the nutritional information of Chicken Tikka Masala?
Calories: 814, Carbs: 105 grams, Fat: grams, Protein: 57.5 grams, Sugar: 23.3 grams, Salt: 956 grams
How do I prepare Chicken Tikka Masala?
CHEEKY CHICKEN: Pat the chicken breasts dry with paper towel and place on a chopping board, use a sharp knife to slice into one side of the breast, starting at the thicker end and ending at the thin point. Cut all the way through to create two pieces. START THE SAUCE: Place a pot over a medium heat with a drizzle of oil. When hot, fry the diced onion for 4-5 minutes until soft and translucent, shifting occasionally. Add the grated garlic and the rub (to taste) and fry for 1 minute until fragrant, shifting constantly. Mix in the coconut milk and the tomato passata. Reduce the heat and add the chicken pieces to the sauce. Leave to simmer for 4-5 minutes, flipping the chicken pieces halfway. Add some water if the sauce reduces too quickly. On completion, the sauce should be slightly thickened and the chicken cooked through. Remove from the heat. CHAR THE CHICKEN: Place a nonstick pan or a griddle pan over a high heat. Once hot, carefully remove the chicken breasts from the sauce and place in the pan. Char for 1-2 minutes per side. Remove from the heat on completion and allow to rest for 5 minutes before slicing. Lightly season the slices. FINISH THE SAUCE: Place the curry sauce back on a medium heat. Stir through the drained butter beans, ½ of the chopped coriander and 30g of butter. Season with salt, pepper and a sweetener of choice. In a salad bowl, toss the rinsed green leaves with some olive oil and seasoning. BOUNCY RICE: Rinse the rice and place in a pot over a medium-high heat. Submerge in 500ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork. WOWZERS!: Dish up your brown rice and pour over the tikka masala sauce. Top with the charred chicken slices and dollop on the raita. Side with the dressed leaves and garnish with the remaining coriander. Tuck in!
What should be prepared from my kitchen to make Chicken Tikka Masala?
Brown Basmati Rice, Butter Beans, Chicken, Coconut Milk, Free-range Chicken Breast, Free-range Chicken Breasts, Fresh Coriander, Garlic Clove, Garlic Cloves, NOMU Tandoori Rub, Onion, Onions, Raita, Salad Leaves, Tomato Passata
How many calories does Chicken Tikka Masala have?
814 calories
How much fat content does Chicken Tikka Masala have?
grams
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