Chicken Tikka Masala

with Cucumber Salad
No need to order this take-away classic when you can cook it at home!
2,269 Reviews
Cals 857 · Prot 60 · Carbs 88 · Fat 31
Weekly classic
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!
2,269 Reviews
Cals 857 · Prot 60 · Carbs 88 · Fat 31
Weekly classic
Family-Friendly
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Curry
Chicken breast
400 Grams
Brown onion
1 Piece
Ghee 4*
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
Water
200 ML
Tomato paste
70 Grams
Chicken stock cube 4*5*9*15*
1 Piece
Cooking cream 4*
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

Allergens

*4 Milk, *5 Eggs, *9 Soya, *15 Celery
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

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. Peel and finely chop the brown onion.
Make sauce

2 Make sauce

Heat a large non-stick pan over a medium-low heat with the ghee. Once hot, add the 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 measured water, tomato paste and stock cube and simmer for 10 min.
Boil rice

3 Boil rice

Meanwhile, rinse the basmati rice. Add the rice, a pinch of salt and the measured water to a pan with a lid and bring to a boil over a high heat. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Once cooked, remove the pan from heat and keep covered until 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 or until the sauce begins to thicken up.
Tip! Use any leftover cream later in the week for omelettes, scrambles, sauces or simply for pouring over fresh strawberries!
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.
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