CHICKEN TIKKA MASALA & PILAU RICE (FOR ONE)
Tender marinated chicken in our spicy, creamy masala sauce, topped with fresh chilli and served with pilau rice.
How to Cook
This recipe is made with some raw ingredients and isn’t suitable for microwaving, so please follow these cooking instructions carefully.
- Preheat your oven to 200°C/180°C fan/gas mark 7. (Be careful not to grill by mistake!)
- Remove the film but leave the tikka masala and rice in their wooden trays*.
- Unfold the foil we’ve provided and tightly wrap over the top of the rice.
- Place both trays on a baking tray in the centre of the oven and cook for 25 minutes. If using a gas oven, cook for an extra 10 minutes.
- 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.
Water, chicken (17%), rice (15%), onions, cream (milk), milk, butter (milk), yogurt (milk), tomato purée, ginger purée, mango chutney (mangoes, sugar, salt, acidity regulator: acetic acid*, water, ginger, chilli powder), lemon juice, garlic purée, rapeseed oil, salt, lime pickle (lime, water, sunflower oil, salt, green chillies, acidity regulator: acetic acid*, mustard seeds, ground cumin, chilli powder), ground coriander, red chillies**, ground cumin, cornflour, nigella seeds, parsley, yellow mustard seeds, ground fenugreek, chilli powder, cayenne pepper, ground black pepper, sunflower oil, turmeric, ground dill, ground cinnamon, ground ginger, coriander seeds, paprika oleoresin, ground cardamom, ground cloves.
*Don’t worry, this is commonly found in chutney and pickle.
**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.
(of which saturates)
(of which sugars)
For allergens used in this recipe, including cereals containing gluten, see ingredients highlighted 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.
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Goes Best With
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
1 tsp mustard seeds
½ tsp urad dal
Curry leaves - few tender ones
Heat 2 tsp of oil in a pan, sauté the chillies for a few seconds and remove them from pan. In the same pan, add the onions and sauté until they turn transparent. Add the tomatoes, coriander leaves and cook until tomatoes become slightly soft – you don’t have to cook them fully. Allow the 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 the oil separates.
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?