Chicken Tikka Masala
A UK dinner recipe with 810 kcal and 72g of protein per serving, costing roughly £3.30 to make.
810kcal
72gProtein
81gCarbs (est.)
22gFat (est.)
£3.30Per serving
Ingredients
- chicken breast200g, cubed
- tomato passata300ml
- cream2 tbsp
- garam masala1.5 tsp
- rice75g, uncooked
Method
- Cut the chicken breast into 3cm cubes and season with salt and half the garam masala.
- Heat a tablespoon of oil in a large pan over medium-high heat. Add the chicken and cook for 6-8 minutes, turning occasionally, until browned on the outside and cooked through. Remove and set aside.
- In the same pan, pour in the passata and the remaining garam masala, scraping up any browned bits from the base — that's flavour. Simmer for 10 minutes until slightly thickened.
- Stir in the cream, then return the chicken to the sauce and warm through for 2-3 minutes.
- Meanwhile, cook the rice according to packet instructions.
- Taste the sauce and adjust the seasoning, then serve over the rice. Like most curries, this tastes even better reheated the next day.
Meal-prep note
Keeps and reheats well for 3-4 days, and the flavour deepens overnight.
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built around your macros?
Calories and protein are set per recipe; carbs and fat are estimated from the remaining calories and the recipe's main carb source, so treat them as a close guide rather than a lab measurement. Prices are rough per-serving estimates for UK supermarkets and vary by store and season. Nothing here is medical or dietary advice.