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Indian Recipes
Tandoori Chicken Masala

Tandoori Chicken Masala

with spinach and rice

Get 50% off your first box

https://www.hellofresh.co.uk/recipes/family-favourite-tandoori-chicken-breast-masala-66ab5c7a6afd9575ba9cd8eb

Tags:
Family Friendly
•Quick
•Protein Rich
Allergens:
Barley
•Wheat
•Milk

The quantities provided above are averages only.

Total20 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

260 grams

Diced Irish Chicken Breast

150 grams

Rice

2 sachet(s)

Tandoori Masala Mix

2 unit(s)

Garlic

1 tin(s)

Tomato Paste

1 sachet(s)

Chicken Stock

(Contains: Barley, Wheat)

65 grams

Creme Fraiche

(Contains: Milk)

1 sachet(s)

Mango Chutney

1 sachet(s)

Crispy Onions

(Contains: Wheat)

60 grams

Baby Spinach

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

to taste

Butter

Nutrition Values

Energy (kJ)2769 kJ
Energy (kcal)662 kcal
Fat15 g
of which saturates7.6 g
Carbohydrate89.4 g
of which sugars18.6 g
Dietary Fiber3.5 g
Protein41.9 g
Salt2.2 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

•Sieve
•Pot with Lid

Cooking Steps

1

Rinse the rice to remove excess starch. Pour 300ml cold salted water (per 2P) into a medium pot with a tight-fitting lid.
Stir in the rice and bring to the boil. Once boiling, lower the heat to medium, cover, and cook for 10 mins. Remove from the heat. Keep covered for 10 mins or until ready to serve (the rice will continue to cook in its own steam).

2

Meanwhile, heat a drizzle of oil in a large pan on medium-high heat.

Once hot, add the diced chicken to the pan and season with salt and pepper. 

Cook until browned all over, 5-6 mins. Turn occasionally. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. 

3

Peel and grate the garlic (or use a garlic press).

Once the chicken has browned, add the tomato puree, garlic and tandoori masala mix to the pan. Mix well and cook until fragrant, 1 min.

4

Next, stir in the chicken stock and 100ml water (per 2P).

Bring to the boil, then lower the heat so the sauce simmers gently. 

Cook until the chicken is cooked through, 3-4 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

5

Once the chicken is cooked, stir in the creme fraiche, mango chutney and a knob of butter.

 Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.

Remove from the heat. Add a splash more water if you feel it needs it. 

Taste and season with salt and pepper if needed.

6

Share the rice out between your serving bowls. Spoon over the tandoori chicken masala curry. Sprinkle over the crispy onions to finish. 

Meal right image

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