Oven-Ready Tandoori Chicken Tikka Masala
with Cucumber, Mint Salsa & Quick Rice | <5 min prep
- Milk
Home cooking made easy with minimal prep and fuss. Combine pre-prepared ‘shortcut’ ingredients to prepare meals with ease and minimal hands-on time. Short on time? Let us transport you to India with this tandoori chicken delight which cooks to perfection in the oven, while you quickly prep the rice and salsa. SIt back, relax and let all of its rich aromas take over!
Ingredients
1 packet
Microwavable Basmati Rice
1
Celery
1 packet
Greek-Style Yoghurt
(Contains: Milk)
1 packet
Mint
1 packet
Tandoori Chicken Tikka Masala
Cooking Steps
• Preheat oven to 200°C/180°C fan-forced. • Remove plastic film from tandoori chicken tikka masala and cover tightly with foil. • Bake until warmed through, 30 minutes. • Remove from oven and remove foil. Bake until golden, a further 10 minutes.
• Boil the kettle. Microwave rice until steaming, 2-3 minutes. • Meanwhile, finely chop cucumber and mint leaves. • In a small bowl combine cucumber, mint and a drizzle of olive oil and white wine vinegar. Season.
• Divide rice and tandoori chicken tikka masala between bowls. • Serve with Greek-style yoghurt and cucumber mint salsa. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the delicious tandoori sauce, though some found it could use more heat or spice for a bolder curry taste.
- Ease of prep: Customers loved how simple and quick this oven-ready meal was to prepare, perfect for busy nights.
- Suggestions: Several suggested using boneless chicken pieces like breast or thigh for easier eating and more meat.
- Portions: Some found the serving size small, particularly the rice and chicken components.
