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Plated meal

Chicken Tikka Masala with Basmati Rice

  • Spicy
  • Meat
  • Indian
  • Contains Dairy
  • Chicken

Tikka Masala is an Indian restaurant classic! Chicken marinated in yogurt and spices and then served in a tomato cream sauce. It's undoubtedly one of our favourites.

Nutrition Per Portion

  • Calories


  • Carbs


  • Fat


  • Fibre


  • Protein


  • Sugar


  • 0.0 min

    Bring a pan of salted water to the boil. Also boil the kettle to make the stock - you will need 500ml of boiling water for each stock cube.

  • 1.0 min

    In a frying pan, add 1/2 the marinating spices and toast for 1 minute or until aromatic.

  • 2.0 min

    Tip the spices into a bowl.

  • 2.5 min

    Peel and finely chop the garlic and ginger.

  • 3.0 min

    Roughly chop the fresh coriander (reserving the stems) and brown onion.

  • 5.0 min

    Zest and juice the lemon* reserving the correct amount.

  • 6.0 min

    Roughly chop the onion.

  • 6.5 min

    Chop the chicken breast into bite sized pieces.

  • 7.5 min

    Add the lemon zest and juice, 1/2 of the garlic, ginger and 1/3 yoghurt into the bowl with the spices. Mix to combine.

  • 8.5 min

    Add the chicken breast and stir to coat. Season well with salt.

  • 9.0 min

    Cover the chicken and leave in fridge to marinate.

  • 9.5 min

    Heat the olive oil in a saucepan over medium to high heat.

  • 10.5 min

    Add the onion, remaining garlic, red chilli and 3/4 of the coriander (including all the stems). Cook until turning golden.

  • 13.0 min

    Add the ground coriander, turmeric and reserved marinating spices, cook until aromatic.

  • 16.0 min

    Pour in the tomatoes and the correct amount of stock.

  • 17.0 min

    Simmer for 5 minutes, using a wooden spoon to break apart the tomatoes.

  • 18.0 min

    Add the rice to the salted water and cook until tender (11mins).

  • 22.0 min

    Stir in the coconut milk and simmer for 8-10 minutes.

  • 23.0 min

    In another frying pan heat some olive oil.

  • 24.0 min

    Add the marinated chicken and cook until browned on the outside and cooked through.

  • 27.0 min

    Add the cooked chicken to the curry sauce and stir through. Season with salt to taste.

  • 28.0 min

    Garnish the curry with reserved coriander and stir through reserved yoghurt if desired.

  • 29.0 min

    Drain the rice and distribute among serving plates.

  • 30.0 min

    Distribute the chicken and curry sauce among serving plates.

  • Ingredients

    Basmati Rice

    Coconut Milk

    Chicken Stock

    combine each stock cube with 450-500ml of boiling water. Stir until dissolved. 50ml per person

    Plum Tomatoes (Tinned)

    Fresh Coriander


    Olive Oil

    2 tablespoons per person

    Brown Onion


    Chicken Breast




    finely chopped


    finely chopped


    juiced 1/3 lemon per person

    Marinating Spices

    Fresh Red Chilli

    chopped Use to taste

    Tikka Masala Spices

    Turmeric & Ground Corinader

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