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Chicken Tikka Masala

Chicken Tikka Masala

with Spinach Rice, Salsa & Almonds

Let us transport you to India with this Mumbai bee delight which cooks to perfection on the stove, while you quickly prep the rice and salsa. Sit back, relax and let all of its rich aromas take over!

Kid Friendly

Always read product labels for the most up-to-date allergen information. Visit for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes
Cooking Time15 minutes


Serving amount

1 packet

basmati rice

(May be present: Wheat, Gluten, Soy. )

1 packet

chicken breast


red onion

1 sachet

Mumbai Spice Blend

1 sachet

Mild North Indian Spice Blend

1 packet

Tomato Paste

1 packet

thickened cream

(Contains Milk;)



1 packet


1 packet

baby spinach leaves

1 packet

flaked almonds

(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )

1 packet

Greek-style yoghurt

(Contains Milk;)

Not included in your delivery

olive oil

1.5 cup

water (for the rice)

1 tsp

brown sugar

¼ cup

water (for the curry)


white wine vinegar

20 g



Nutritional Values

Energy (kJ)3534 kJ
Calories845 kcal
Fat32.7 g
of which saturates17.6 g
Carbohydrate84.9 g
of which sugars21.9 g
Dietary Fibre15.1 g
Protein49.9 g
Sodium907 mg
The average adult daily energy intake is 8700 kJ



• To a medium saucepan, add the water (for the rice) and bring to the boil. • Add basmati rice, stir, cover with a lid, and reduce heat to low. • Cook for 10 minutes, then remove pan from heat and keep covered until rice is tender and water is absorbed, 10 minutes.

TIP: The rice will finish cooking in its own steam, so don't peek!


• Cut chicken breast into 2cm chunks. Thinly slice brown onion. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Add onion and cook until tender, 3-5 minutes. • Add Mumbai spice blend, mild North Indian spice blend and tomato paste and cook, until fragrant, 1-2 minutes. • Reduce heat to medium, then add chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Add light cooking cream, the brown sugar and water (for the curry). Simmer until slightly reduced, 1-2 minutes.


• Roughly chop tomato and celery. • In a medium bowl, combine tomato, celery, a drizzle of white wine vinegar and olive oil. Season.


• Stir baby spinach leaves and the butter through rice. Season to taste. • Divide butter rice and chicken tikka masala between bowls. • Top with cucumber salsa and garnish with flaked almonds. • Serve with Greek-style yoghurt. Enjoy!