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Chiki-Tikka Masala

Updated: Aug 28, 2021

Does reading about delicious food gives you an instant hunger, no matter if you've had your last meal hours or minutes ago?

Whether you are a big fun of Indian cuisine (although some may say this is actually a British-Indian dish) or just looking for a quick meal ready in less than 30 minutes, using ingredients you probably already have in your storage cupboard, this combo of sweet and tangy coconut sauce mixed with our Tikka spiced bites will rock your socks off and give you a proper, naturally induced kick of dopamine. Serve it over sticky jasmine rice to mellow the flavours down and give it a bit of extra texture.


Makes 2 large or 3 medium sized portions


Ingredients:

  • 1 cup of uncooked jasmine rice

  • 2 tsp coconut oil

  • 1 onion, diced

  • 3 cloves garlic, chopped

  • Knob of ginger, chopped finely/grated

  • 1 tsp turmeric

  • 1 tsp chilli powder

  • 3 tsp garam masala

  • 100g tomato puree

  • Can of coconut milk

  • 1 1/2 tsp salt

  • 1 1/2 tsp muscovado sugar (or substitute with any sugar you use for cooking)

  • 1 pack of Chiki-Tikka

  • Coriander, roughly chopped to garnish



  1. Cook rice according to instruction on the pack or follow this quick guide:

  2. In a small to medium sized sauce pan wash it under the cold running water, removing most of the starches.

  3. Fill up the pan with water until it covers the rice just 1.5cm (or the size of your nail) over the level of the rice.

  4. Bring to the boil, reduce the heat to minimum (use the smallest flame possible) and cook for another 12 minutes. Do not stir or open the lid during this time!

  5. Switch off the heat and keep the lid still on for another 5 minutes.

  6. Enjoy deliciously cooked, sticky rice

  7. Put a separate sauce or frying pan on the medium heat and throw in the coconut oil, adding onions when oil gets ready. Fry for 4 minutes

  8. Add chopped garlic and ginger, cook on low heat while stirring for just 30s.

  9. Add spices, stir to cover ginger and aliums in the pan then add tomato puree, coconut milk, salt and sugar.

  10. Give it a good stir and cook for another 5 mins.

  11. In the last 30s add Chiki-Tikka, cover with sauce and you're done!

  12. Now serve over cooked rice and garnish with fresh coriander.


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