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Tikka 880x400

Serves 4

20 min

Ingredients

Basmati Rice
40 g
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Broccoli
125 g
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Centra Olive Oil
1 tsp
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Centra Tomato Puree
15 g
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Chicken Breast
200 g cubed
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Coriander
0.5 tsp powder
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Coriander
1 handful freshly chopped
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Garlic
10 g grated
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Ginger
10 g grated
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Ground Cumin
0.5 tsp
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Insanely Good Tikka Masala Sauce 350g
3 tsp
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Turmeric
0.5 tsp
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Water
85 millilitre
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Water
165 millilitre
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Method

Preheat grill.

For chicken: Use 2 tsp of tikka powder and rub into chicken in a small mixing bowl. If possible, do the night before. Arrange the chicken on a baking tray and place under grill until it starts to brown after 3-4 mins then turn and brown other side.

For sauce: In a medium sized saucepan on a medium heat, warm your oil and gently fry the garlic, ginger and chili for 1-2 mins. Then go in with, the remaining 1 tsp of tikka powder, cumin and coriander powder. Add a splash of water to stop the spices from burning then add tomato puree and the rest of the water. Bring the mix to a simmer and drop chicken in to cook through. Cook for 10-15 mins. If the sauce starts to dry out add a little more water.

For rice: Put rice in a saucepan with the turmeric and cover with water. Bring to the boil then simmer for 10-12 mins until rice is cooked.

To serve: Finish the curry by sprinkling some coriander on top and serve with rice and greens of your choice.

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