One Pot Meal - Chicken Tikka Masala with Bombay Aloo

Key Information

  • Serves: 20


1.5kg chicken, diced 

100g tikka masala paste 

100ml lemon juice 

100ml sunflower oil 

300g onions 

50g ginger 

10g coriander stalks 

800g chopped tomatoes 

800g coconut milk 

400ml stock 

720g carrots 

720g green beans 

100g desiccated coconut 

450ml yogurt

4kg McCain Chef Solutions Simply Dice - frozen 

600g red onion 

24g garlic puree 

10g cumin seed 

6g fenugreek powder 

5g salt 

10g turmeric 

10g paprika 

32g margarine 

15g coriander leaf 

15g fresh sliced chilli 


1. Preheat the oven to 1 so·c .

2. Marinade the diced chicken in the tikka masala paste and 50ml lemon juice for 1 hour.

3. Finely dice the onion, chop the ginger and coriander stalks.

4. Put oil in a pan and gently fry the onion, ginger and coriander stalks for around 10 minutes until softened.

5. Add the chicken, stirring well for 5 minutes.

6. Add the chopped tomatoes, coconut milk and stock and bring to boil.

7. Add the carrots and simmer for 5 mins then add the green beans, desiccated coconut and 400ml yogurt remove from heat and pour into an oven dish.

8. Chop the red onion, to the pan add the oil, onion, garlic puree, spices and margarine on medium heat and cook for 1-2 mins.

9. Place the McCain Chef Solutions Simply Dice in a large bag or mixing bowl, add the fried onion spice mix, lemon juice, salt and chopped coriander leaves, mix well.

10. Top the Tikka Masala with the potatoes and cook for 25-30 mins until golden on top.

11. Garnish with coriander leaf, sliced chilli and natural yogurt.