Chicken Tikka Masala

How could we launch a curry range and not include a Chicken Tikka Masala!  But, my goodness what a long time it took to get this just how we want it. We have eaten so much curry in the last few months!

Its origins are unclear, many claim to be the creator of this very popular ‘British Curry’. After much research I based my version on the original Murgh Makhni. It is creamy and smooth with perfectly balanced spices and yogurt. ‘Tikka’ means cooking over wood or charcoal, we can’t do that, so the next best thing is to hot grill the marinated chicken and that is what we do, charring it and making it utterly delicious.

Serve with rice, naan bread, yogurt and chutneys of your choice.

Chicken (40%), tomatoes, water, onion, cream (MILK), yoghury (MILK). garlic, ginger, salt, pepper, ground coriander, ground cumin, lime juice (SULPHITES) tumeric, paprika, chilli powder, garam masala

Nutritional values per 100g

Energy 453kJ/107kcal, Fat 1.4g of which saturates 0.3g,
Carbohydrate 11g of which sugars 4.6g, Protein 13g, Salt 1.6g

Nutritional values per 300g

Energy 1359kJ/321kcal, Fat 4.6g of which saturates 1.4g,
Carbohydrate 35g of which sugars 15g, Protein 41g, Salt 5.1g

For best results cook from frozen, Not suitable for cooking in a microwave.

  1. Preheat oven to 180ºC, 350ºF, gas mark 4.
  2. Remove this sleeve and plastic wrapping but keep in wooden baking mould and place on a baking tray. Cover tightly with foil. Our wooden baking moulds are suitable for the oven, just make sure they are not too close to direct flame or element.
  3. Cook for 55 minutes or until piping hot.
  4. Leave for a couple of minutes before serving.