Creamy Gobi Matar Chicken Tikka Masala
with Basmati Rice
Ready in just 25 minutes, this Creamy Cauliflower and Pea Tikka Masala is quick and full of flavour. Masala curries are versatile tomato-based dishes that work with a variety of proteins and vegetables. Here, we're making it with cauliflower and peas.
Allergens
Utensils
Tags
Ingredients
Preparation
a) Preheat your oven to 240°C/220°C fan/gas mark 9. Fill and boil your kettle for the rice.
b) Halve any large cauliflower florets. Pop them onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer, then sprinkle over half the North Indian style spice mix.
c) When the oven is hot, roast on the top shelf until golden and tender, 15-18 mins. Turn halfway through.
a) While the cauli roasts, pour the boiled water into a large saucepan with ¼ tsp salt on high heat.
b) Add the rice and cook for 10-12 mins.
c) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.
a) Meanwhile, peel and grate the garlic (or use a garlic press).
b) Heat a drizzle of oil in a large frying pan on medium-high heat.
c) Once hot, add the chicken to the pan and season with salt and pepper. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
d) Cook until browned all over, 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
e) Add the tikka masala paste, garlic and remaining North Indian style spice mix. Stir-fry until fragrant, 30 secs.
a) Pour the passata, veg stock paste and water for the curry (see pantry for amount) into the pan.
b) Stir through the creme fraiche.
c) Bring to the boil, then turn the heat down slightly. Simmer until thickened, 4-5 mins, stirring occasionally. IMPORTANT: The chicken is cooked when no longer pink in the middle.
a) Once the sauce has thickened, stir through the peas, mango chutney and butter (see pantry for amount).
b) Once cooked, gently stir the roasted cauliflower through the sauce.
c) Cook until piping hot, 1-2 mins, then remove from the heat.
d) Taste and season with salt and pepper if needed.
a) When everything's ready, fluff up the rice with a fork, then share between your bowls.
b) Spoon over the chicken, cauliflower and pea tikka masala.
Nutrition per serving
3695
kJ
Energy (kJ)
883
kcal
Energy (kcal)
32.7
g
Fat
14.7
g
of which saturates
106.3
g
Carbohydrate
27
g
of which sugars
11.7
g
Dietary Fibre
47.1
g
Protein
3.92
g
Salt
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