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Prep
10m
Cook
1h
Total
1h 10m
Prep
10m
Cook
1h
Total
1h 10m
Ingredients
Method
Nutrition
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Step 1
Preheat oven to 200c.
Step 2
Add the crème fraiche, tikka masala paste, ginger puree, garam masala and garlic powder to a large baking dish.
150 g Crème fraiche
140 g Tikka masala paste
1 tsp Ginger puree
1 tsp Garam masala
1 tsp Garlic powder
Step 3
Gradually add the chicken stock and whisk until a smooth sauce has formed.
600 ml Chicken stock
Step 4
Add the rice and the bell peppers and mix well. Place the chicken thighs on top and give them a quick brush with the sauce underneath then bake in the oven for 1 hour.
260 g Uncooked basmati rice
1 Red bell pepper
Step 5
Serve with optional raita or mango chutney and fresh coriander.
For
4
M
I
600
g
Chicken thighs, pack of, boneless
140
g
Tikka masala paste, I used two Pataks paste pots
1
tsp
Ginger puree
1
tsp
Garlic powder
1
tsp
Garam masala
600
ml
Chicken stock
150
g
Crème fraiche
260
g
Uncooked basmati rice, washed
1
Red bell pepper, diced
Per Serving
Calories
594kcal
Fat
21g
Saturates
10g
Carbs
61g
Sugar
6g
Protein
36g
Fibre
3g
Sodium
1603mg
I like to serve mine with raita, mango chutney and coriander
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Lynn B
a month ago
Loved it. I made it on a family holiday. Its now a staple in my house as well as my parents.
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Jennifer F
a month ago
Very easy and delicious! Have made a few times now and it’s officially part of our meal rotation. 😊
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Sarah G
a month ago
Now a firm family favourite. Hubby would have this everyday given the chance. Thanks Beth 💗💗
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S
Sophie R
2 months ago
Is the masala paste spicy? Just wondering if I can try it for my 20 month old?
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Annette G
2 months ago
Lovely easy recipe I just swapped out the rice for brown rice as it was all I had in
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Beth
2 months ago
So glad you enjoyed it, Annette! Brown rice sounds like a tasty swap. 😊
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