Chicken tikka masala & pilau rice

Tender marinated chicken in our spicy, creamy masala sauce, topped with fresh chilli and served with pilau rice. Perfect!

> Let us know what you think

  • ingredients
  • nutritionals
  • how to cook
  • a bit on the side
  • reviews
  • Ingredients

    Water, fresh chicken (17%), fresh cream (milk), basmati rice, onions, Greek style yoghurt (milk), butter (milk), tomato purée, ginger purée, mango chutney (mangoes, sugar, salt, acidity regulator: acetic acid*, garlic, cumin seeds, mixed spices, fenugreek seeds, nigella seeds, herb), lemon juice, garlic purée, sunflower oil, salt, sugar, ground coriander, lime pickle (lime, salt, sugar, red chillies, mustard seeds, turmeric, acidity regulator: acetic acid*), cornflour, fresh parsley, ground cumin, red chillies**, paprika oil, black onion seeds, yellow mustard seeds, cayenne pepper, ground fenugreek, ground chilli, black pepper, turmeric, cardamon seeds, ground cinnamon, dill seeds, ground ginger, coriander seeds, ground cardamon, ground clove.

    *Don’t worry, this is commonly found in chutneys & pickles.

    **As you would expect, this has a bit of a kick.

    WARNING: Although we do our very best to take out all the bones, some may remain.

    Allergy information

    For allergens, see ingredients in bold. May also contain nuts, peanuts and sesame.

    Please note: We are constantly reviewing our recipes to ensure they are as delicious as possible. Try as we might, sometimes we are not as quick to update our website. Please always check the sleeve found on your dish for the most up to date information.

  • Typical valuesper 100g*per 1⁄2 pack*
    Energy680kJ/163kcal2740kJ/656kcal
    Fat9.5g38.2g
    (of which saturates)5.2g20.9g
    Carbohydrate14.0g57.3g
    (of which sugars)2.1g8.5g
    Protein5.9g23.9g
    Salt0.57g2.30g

    *Typical values as sold.

    Please note: We are constantly reviewing our recipes to ensure they are as delicious as possible. Try as we might, sometimes we are not as quick to update our website. Please always check the sleeve found on your dish for the most up to date information.

  • How to cook

    This recipe is made with some raw ingredients and isn’t suitable for microwaving, so please follow these cooking instructions carefully.

    1. Preheat your oven to 220°C/200°C fan/ gas mark 7.

    2. Remove the film but leave the tikka masala and rice in their wooden trays*.

    3. IMPORTANT! To cook the rice thoroughly, unfold the foil we’ve hidden under the wooden tray and tightly wrap over the top of it.

    4. Place both trays on a baking tray in the centre of the oven and cook for 30 minutes.

    5. Leave to stand for 2 minutes before serving. Make sure it’s piping hot throughout.

    *Our wooden trays are designed for the oven, just make sure they don’t touch the element or gas flame.

    Serve it with...

    Delicious with warm naan bread

  • Easy onion and tomato chutney

    3 tomatoes, chopped into medium-sized pieces
    2 onions, chopped into medium-sized pieces
    4 red chillies
    1 tbsp finely chopped coriander leaves
    Oil
    1 tsp mustard seeds
    ½ tsp urad dal
    Curry leaves - few tender ones

    Heat 2 tsp of oil in a pan, sauté chillies for a few seconds and remove them from pan. In the same pan, add onions and sauté until they turn transparent. Add tomatoes, coriander leaves and cook until tomatoes become slightly mushy – you don’t have to cook them fully. Allow mixture to cool. Once it cools, grind it with the red chillies, (not too smoothly) and season with salt.

    Heat 1 tbsp of oil and add the mustard seeds. When it splutters, add the urad dal and curry leaves. When the urad dal turns golden brown, add the ground chutney and cook until oil separates.


    Something to drink?

    A curry like this calls for a delicious, crisp chardonnay. Although, if you’re feeling bit posh, why not opt for a nice bottle of champagne?

  • Reviews

    Here's a taste of what people are saying about our Chicken tikka masala & pilau rice.

    > Click here to tell us what you think


    “Subtly spicy and wonderfully tasty. I am so glad I gave this a try, it is delicious and a fine quality dish.”

    Ms Vivia Richards


    03/05/16



    “At last - a meal for two that serves two.
    Lots of chicken and the rice actually cooked properly.
    Very subtle and long lasting heat from the spices.
    The best "stick it in the oven and leave it" dish I have ever had.”

    Mr Brian Oates


    19/04/16



    “Dear Charlie, A wonderful culinary adventure into the authentic aromas and spectacular spices and flavours of the Raj, amazingly prepared in a truely unique way. Congratulations ! this will not be our last foray into your highly tempting range of dishes.”

    Mr Trevor Hopwood


    06/02/16



    “Dear Charlie I’ve just tried your Chicken Tikka Masala & Pilau Rice for dinner this evening and I must say it was absoutley divine, I also love the wooden boxes too very rustic”

    Ms Samantha Bulmer


    03/02/15

Easy onion and tomato chutney

3 tomatoes, chopped into medium-sized pieces
2 onions, chopped into medium-sized pieces
4 red chillies
1 tbsp finely chopped coriander leaves
Oil
1 tsp mustard seeds
½ tsp urad dal
Curry leaves - few tender ones

Heat 2 tsp of oil in a pan, sauté chillies for a few seconds and remove them from pan. In the same pan, add onions and sauté until they turn transparent. Add tomatoes, coriander leaves and cook until tomatoes become slightly mushy – you don’t have to cook them fully. Allow mixture to cool. Once it cools, grind it with the red chillies, (not too smoothly) and season with salt.

Heat 1 tbsp of oil and add the mustard seeds. When it splutters, add the urad dal and curry leaves. When the urad dal turns golden brown, add the ground chutney and cook until oil separates.