Chicken Tikka Masala

with Cucumber Salad
No need to order this take-away classic when you can cook it at home!
Cals 882 · Prot 53 · Carbs 91 · Fat 33
Family-Friendly
Try Hello Chef Now
30 min
Chicken Tikka Masala with Cucumber Salad
No need to order this take-away classic when you can cook it at home!
Cals 882 · Prot 53 · Carbs 91 · Fat 33
Family-Friendly
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Curry
Chicken breast
400 Grams
Brown onion
1 Piece
Water
200 ML
Chicken stock cube
1 Piece
Tomato paste
70 Grams
Ghee
30 Grams
Salt
0.5 Tsp
Ginger garlic paste
10 Grams
Smoked paprika powder
2 Grams
Curry powder
5 Grams
Garam masala
2 Grams
Chipotle powder
2 Grams
Cooking cream
100 ML
Honey
15 Grams
Rice
Basmati rice
150 Grams
Water
300 ML
Cucumber salad
Cucumber
2 Piece
Fresh coriander
15 Grams
Lime
1 Piece
Salt
0.5 Tsp

Tips for fussy eaters

Don't add the fresh coriander to the salad!

Pro tip

Use any leftover cream later in the week for omelettes, scrambles, sauces or simply for pouring over fresh strawberries!

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Prep

1 Prep

Slice the chicken breast into goujons. Finely peel and chop the brown onion. Boil the measured water and dissolve the chicken stock cube and tomato paste in it.
Make sauce

2 Make sauce

Heat a large non-stick pan over a medium-low heat with the ghee. Once hot, add the chopped onion with a pinch of salt. Fry for 7-8 min until softened. Once softened, add the chicken, ginger garlic paste, smoked paprika, curry powder, garam masala and chipotle powder (spicy!). Fry for 2 min. Add the stock and simmer for 10 min.
Boil rice

3 Boil rice

Meanwhile, rinse the rice until the water runs clear. Add the rice and measured water to a pan with a lid and bring to a boil over a high heat. Once boiling, reduce the heat to low. Cook with the lid on for 10-12 min or until all the water is absorbed. Once cooked, remove the pan from the heat. Keep covered until serving. Fluff with a fork before serving.
Prep cucumber salad

4 Prep cucumber salad

Meanwhile, chop the cucumber into small chunks. Finely chop the coriander. Slice the lime into wedges. Mix the cucumber and coriander together in a bowl with a pinch of salt. Add a squeeze of lime juice.
Finish sauce

5 Finish sauce

Once the chicken is cooked, add the cooking cream and honey to the pan. Simmer for a final 5 min. 
Serve

6 Serve

Serve the chicken curry over the basmati rice with the cucumber salad to the side. Serve any remaining lime wedges as a garnish.

Tips for fussy eaters

Don't add the fresh coriander to the salad!

Pro tip

Use any leftover cream later in the week for omelettes, scrambles, sauces or simply for pouring over fresh strawberries!

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, tree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.
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