Solo: Chicken Tikka Masala

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Solo: Chicken Tikka Masala

Homemade Chicken Tikka Masala, served with basmati rice and scattered with fresh coriander leaves.

Ingredients to serve 1

  • ¼ cup x basmati rice
  • 200g x free-range chicken fillets
  • ¼ x onion – peel and chop finely
  • ¼ sachet x tomato paste
  • 1 clove x garlic – crush, peel and chop finely
  • 10g x fresh ginger – peel and grate finely
  • 1 tbsp x Tikka Masala Spice Mix
  • ¼ tin x chopped tomatoes
  • ¼ tsp x chicken stock granules
  • ¼ cup x boiling water (for the stock)
  • 40ml x cream
  • 3g x fresh coriander – chop coarsely
  • olive oil (from your pantry)
  • salt and pepper (from your pantry)


Step 1

Preparation: Boil the kettle. Prepare all ingredients as indicated above. Dissolve the chicken stock granules in boiling water in a small bowl/jug and set aside.

Step 2

Rice: Bring a saucepan of lightly salted water to the boil. Add the rice and cook for 15 minutes over medium heat, until the rice is cooked. Drain and keep warm in a colander over a saucepan of hot water.

Step 3

Chicken Tikka Masala: Place a few glugs of oil in a large saucepan over medium high heat. Add the onions and chicken, sauté for about 5 minutes until the onions are translucent and the chicken is browned. Stir in the tomato paste, garlic, ginger, Tikka Masala Spice Mix and cook for a minute. Add the chopped tomatoes and chicken stock. Season with salt and pepper to taste. When the mixture starts to boil, turn the heat to medium low and leave to simmer for 10 minutes, stirring occasionally. Lastly stir in the cream for about a minute.

Step 4

Serve: Place the rice in the bowl and top with the Chicken Tikka Masala. Garnish with fresh coriander leaves.