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!
Brown Basmati Rice - 75ml
Free-range Chicken Breast - 1
Onion - 1
Garlic Clove - 1
NOMU Tandoori Rub - 10ml
Coconut Milk - 100ml
Tomato Passata - 125ml
Butter Beans - 60g
Fresh Coriander - 4g
Salad Leaves - 20g
Raita - 45ml
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!
Brown Basmati Rice - 150ml
Free-range Chicken Breasts - 2
Onion - 1
Garlic Cloves - 2
NOMU Tandoori Rub - 20ml
Coconut Milk - 200ml
Tomato Passata - 250ml
Butter Beans - 120g
Fresh Coriander - 8g
Salad Leaves - 40g
Raita - 85ml
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!
Brown Basmati Rice - 225ml
Free-range Chicken Breasts - 3
Onions - 2
Garlic Cloves - 3
NOMU Tandoori Rub - 30ml
Coconut Milk - 300ml
Tomato Passata - 375ml
Butter Beans - 180g
Fresh Coriander - 12g
Salad Leaves - 60g
Raita - 125ml
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!
Brown Basmati Rice - 300ml
Free-range Chicken Breasts - 4
Onions - 2
Garlic Cloves - 4
NOMU Tandoori Rub - 40ml
Coconut Milk - 400ml
Tomato Passata - 500ml
Butter Beans - 240g
Fresh Coriander - 15g
Salad Leaves - 80g
Raita - 170ml
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