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Chicken Tandoori Masala

A delicious Friday night fakeaway with all the sides, much healthier and easier on the wallet!




15 mins


25 mins


1 sachet Carla’s Tandoori Masala

20ml Vegetable or Olive Oil

2 White Onions

600g Chicken Breast Fillets

400ml tin chopped tomatoes


1 tub Greek Yoghurt

Half a Cucumber

2 tbsp Mint Sauce 

1 tbsp Icing Sugar


2x250g Basmati Microwave Rice

1 Red Chilli or Chilli Flakes



Mix half the tandoori masala sachet with vegetable oil to make a paste. Heat a large frying pan and drizzle with oil. Finely slice the onions and add to the pan with the paste. Cook on a low heat until the onion softens, and the paste smells fragrant. Chop the chicken into chunks, add to the pan and simmer on a low heat for 12-15 minutes. Add the tinned tomatoes to the pan and add more Tandoori for extra flavour/heat. Turn up the heat and keep stirring through, until the chicken is fully cooked, and the sauce thickens. 

RAITA Cut the cucumber into small cubes and put into a bowl along with the yoghurt. Add the mint sauce and icing sugar and mix to combine.

RICE Microwave the rice (following the instructions on the packet) and display on a serving dish.

TO SERVE Add the chicken curry to the dish with the rice. Garnish.

Carla's product used in this recipe:

Tandoori Masala Blend

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