CHICKEN TIKKA MASALA & PILAU RICE
CHICKEN TIKKA MASALA & PILAU RICE

CHICKEN TIKKA MASALA & PILAU RICE

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

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 25 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.

ABI

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Such a crowd-pleaser and deliciously moreish!

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A little bit on the side image

A little bit
on the side

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 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.

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?

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