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Tilda chicken tikka masala

Tilda chicken tikka masala


A tasty british favourite that will definitely be a hit at the dinner table. Replace the chicken with paneer and spinach for a vegetarian version.

  • Feeds 2 Feeds 2
  • Ready in 40 minutes

Each serving contains

  • Energy
    2764kj 659kcal
  • Fat
    High 40%
  • Saturates
    High 49%
  • Sugar
    Low 16%
  • Salt
    High 32%

% of adult’s reference intake | Carbohydrates per serving : 55g


  • 3 tbsps natural yoghurt
  • 4 tbsps tikka paste
  • 2 large chicken breast, cut into bite size chunks
  • 1 tbsp oil
  • 1 onion, finely chopped
  • 1 clove garlic, crushed
  • 1 thumb ginger, grated
  • 200g canned chopped tomatoes
  • 2 tbsps water
  • A knob of butter
  • 1 tsp lemon juice
  • 2 tbsps double cream
  • 1 pouch Tilda pure basmati rice
  • Fresh parsley to serve (optional)


  1. Mix the natural yoghurt and tikka paste together, then add the chicken breast chunks and leave to marinade

  2. Heat the oil in a large pan and add the onion, garlic and ginger and fry for about 5 minutes to soften

  3. Add the marinated chicken and fry until sealed and slightly browned

  4. Add the chopped tomatoes and water and cook uncovered for 15 minutes, stirring occasionally

  5. Add the butter and lemon juice and heat through

  6. Finish by swirling in the double cream

  7. Heat the Tilda pure basmati rice as per pouch instructions and serve alongside the curry

  8. Top with fresh parsley to serve (optional)

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