Chicken tikka masala with pilau rice

Name: Chicken tikka masala with pilau rice | Asda Good Living
Total time: 1 h
Yield: 5
Cuisine: Indian
Ingredients: 2 tsp ground Turmeric, for the paste; 2 tsp Garam Masala; 2 tsp Ground Coriander; 2 tsp ground Cumin; 1 tsp Paprika; 5 tsp Ghee or Vegetable Oil, for the spice paste; 1 Onion, roughly chopped; 2 whole Garlic cloves, peeled; 15g fresh Ginger, peeled and roughly chopped; 50g Tomato Purée; 620g skinless Chicken Breasts, cut into bite-sized chunks; 5 Cardamom pods, crushed; 400g tin Plum Tomatoes, peeled; 150ml Double Cream; 1 tsp Ghee or Vegetable Oil, for the tikka masala; 400g Basmati or Long Grain rice; 20g Ghee or Unsalted Butter, for the rice; 8 Cardamom pods, bashed; 5 Cloves; 1 Cinnamon stick; 1 tsp ground Turmeric, for the rice; handful of fresh Coriander, to serve; Your favourite curry accompaniments, to serve

Recreate your fave Indian take-out – with free delivery!

By Asda Good Living,22nd August 2023

Cook: 1 Hour

Serves: 5

Price: £1.91 per serving

Nutritional Information

Each 480g serving contains

Energy
13594kj
677kcal

34%

Fat
27.4g

High
39%

Saturates
13g

High
65%

Sugars
7.2g

Low
8%

Salt
0.24g

Low
4%

of your 5-a-day

of your reference intake.
Typical energy values per 100g:
2832kj/677kcal

Ingredients

2 tsp ground Turmeric, for the paste

2 tsp Garam Masala

2 tsp Ground Coriander

2 tsp ground Cumin

1 tsp Paprika

5 tsp Ghee or Vegetable Oil, for the spice paste

1 Onion, roughly chopped

2 whole Garlic cloves, peeled

15g fresh Ginger, peeled and roughly chopped

50g Tomato Purée

620g skinless Chicken Breasts, cut into bite-sized chunks

5 Cardamom pods, crushed

400g tin Plum Tomatoes, peeled

150ml Double Cream

1 tsp Ghee or Vegetable Oil, for the tikka masala

400g Basmati or Long Grain rice

20g Ghee or Unsalted Butter, for the rice

8 Cardamom pods, bashed

5 Cloves

1 Cinnamon stick

1 tsp ground Turmeric, for the rice

handful of fresh Coriander, to serve

Your favourite curry accompaniments, to serve

Method

Mix together the spices listed in the spice paste ingredients to make a blend. Scatter 2 tsp of this spice blend over the chicken chunks. Mix to coat then leave to marinate in the fridge for 20 mins, or up to 3 hrs.

Put the rest of the spice blend into a food processor with the ghee or oil, onion, garlic, ginger and tomato purée. Blend until smooth, adding a little water to bring the paste together.

To make the tikka masala, put the spice paste in a heavy-bottomed saucepan set over a medium heat. Add 5 cardamom pods and fry for 5 mins, stirring. Add the tinned tomatoes, using kitchen scissors to snip the tomatoes into smaller chunks. Rinse the tin with 200ml water and add to the sauce along with the cream. Cover with a lid and simmer gently for 20 mins until tender and cooked through. Stir occasionally so it doesn’t stick.

Heat 1 tsp ghee or oil in a frying pan over a medium-high heat. Add the marinated chicken and fry for 2–3 mins to seal. Tip into the sauce and simmer gently for 10–15 mins until thickened.

Meanwhile, prepare the pilau rice. Tip the rice into a bowl of cold water. Swish the grains around for 30 secs, then drain. Melt the ghee or butter in a medium saucepan over a very low heat. Stir in the cardamom pods, cloves and cinnamon for 30 secs, followed by the turmeric, rice and a pinch of salt. Stir well to coat all the grains in fat. Add 450ml water and bring to the boil, then cover the pan with a lid and turn heat to low. Simmer for 10 mins then turn off the heat, but don’t open the lid, and leave for 5 mins. Fluff up the rice.

Season to taste, then scatter with fresh coriander, if using, and serve with the fluffy, fragrant pilau rice.