- Course
- MainLunch
- Cuisine
- Indian
- Prep
- 5 mins
- Cook
- 40 mins
- Total
- 45 mins
- Serves
Ingredients
Ingredients for 30 servings
- 2.5kg Kitchen '72 Tikka Marinated Chicken
- 2kg Kitchen '72 Tikka Masala Curry Sauce
- 1.2kg Basmati rice
- 15 Mini tear drop naan breads
- 15 Poppadums
- Fresh coriander (to garnish)
- Kitchen '72 Indian Sweet Chilli Sauce
Method
- 1Cook the Chicken at 200C for 25 minutes until nicely coloured.
- 2Transfer to a saucepan and cover with the defrosted tikka masala sauce.
- 3Bring to the simmer and cook for 15 minutes.
- 4Cook the basmati rice in a pan of boiling water until tender and fluffy.
- 5Cook the poppadums in the fryer and bake the naans through the oven.
