Take inspiration from Tikka Masala and easy cook rice Indian favorite, which makes uses of tikka paste, a classic national favorite ingredient! Serve with some exotic rice infused with mushroom and garlic.
Prep Time

20 mins

Cook Time

60 mins

Total Time

80 mins




  • For the Tikka:
  • 500 grams chicken thighs, cleaned and diced
  • 150 grams yoghurt
  • Juice of lemon
  • 5 cloves crushed garlic
  • Laila Tikka Paste: 3 tablespoons (you will need 1 tbsp for marinade and 2 tbsp for sauce)
  • 2 diced onions
  • 1 diced red chilli
  • Thumb sized piece ginger, grated
  • teaspoon turmeric
  • 1 stick cinnamon
  • 1 400g tin of Cocofresh coconut milk
  • 40 grams ground almonds
  • 500 grams carton tomato passata
  • 1 tsp sugar
  • Fresh coriander to garnish
  • For the rice:
  • 250 grams Laila Easy Cook Rice
  • 500ml water
  • 100 grams sliced mushrooms
  • 1 onion sliced
  • 2 cloves garlic
  • tsp turmeric
  • 2 cardamom pods


  • Method for Tikka
  • In a bowl mix the diced chicken,1 tablespoon tikka masala paste and natural yoghurt, garlic and lemon juice.
  • Cover with a lid. Marinate for at least 2 hours, preferably overnight.
  • Remove from the marinade. Then fry in a pre-heated non-stick pan for 2-3 minutes each side. Set aside.
  • Meanwhile in a large pan fry the onion in some oil for 4 to 5 minutes, add the ginger, garlic and chilli and cook for a further 3 to 4 minutes.
  • Add turmeric, cinnamon and remaining tikka paste.Then fry for a minute.
  • Pour in the pasta, coconut milk and ground almonds, bring to a simmer. Place the chicken into the sauce. Simmer for 45 minutes.
  • Add the sugar to taste, and then garnish with some fresh coriander.
  • For the rice:
  • Fry the mushrooms in some oil until golden. Then add the onions, garlic, turmeric and cardamom then continue to cook for 5 minutes.
  • Add Laila Easy Cook rice to the pan and stir to give a coating of oil. Then pour in the water, bring to a boil. Reduce the heat, then cover and cook over low heat for 30-35 minutes or until cooked through. Season with salt and pepper.
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