Chicken tikka masala with rice
Better-than-takeaway chicken tikka masala made easy at home. Creamy, spiced tomato curry sauce and tender chicken — a healthy weeknight dinner favourite.
Best for curry lovers and takeaway fans.
- High Protein
- Gluten Free
Quick tips
Short on time? Do these first — small moves, big flavour.- Short on marinating time? Rub the chicken with the yogurt, salt and a pinch of baking soda for 15 min — it tenderises fast and grips the spice.
- Toast the spice blend in the oil for 30 seconds before the liquid goes in — instant depth without slow cooking.
- Ready in
- 40 min
- Hands-on
- 15 min
- Cook
- 25 min
- Ingredients
- 10
- Serves
- 4
Ingredients
- 3 cloves garlic
- 20g ginger
- 1 onion
- 15g fresh coriander
- 700g chicken breast
- 150g greek yogurt
- 300g basmati rice
- 1 can chopped tomatoes
- 1 can coconut milk
- 4 tbsp tikka masala paste
Method
- 01Marinate the chicken in yoghurt and tikka paste for 10 minutes.
- 02Fry onion, garlic and ginger; add the chicken and brown.
- 03Add chopped tomatoes and coconut milk; simmer 15 minutes.
- 04Serve over basmati rice with fresh coriander.
Nutrition (per serving)
- Calories580 kcal
- Protein40 g
- Carbs60 g
- Fat19 g
Equipment
- Stove
Storage
Refrigerate 3 days or freeze the curry 3 months.
Freezer friendly.