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Nadiya Hussain's easy chicken tikka masala with basmati rice

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It's been two years since Nadiya was declared champion of the Bake Off tent. But despite juggling a new cookbook and TV series, she found the time to join us in the kitchen. She tells us about her life at home and overcoming her anxiety as well as treating us all to her tried and tested chicken tikka masala recipe - and it's one the whole family will enjoy.

Recipe taken from Nadiya’s British Food Adventure

Serves: 3 – 4


For the tikka masala

5 tbsp olive oil30g fresh ginger, peeled and crushed5 cloves of garlic, peeled and crushed2 small onions (approx 200g) finely chopped1 tsp salt1 tbsp tomato puree700g chicken breast, diced1 tbsp garam masala1 tbsp curry powder100ml water1 x 400g tin of tomato soupa large handful of fresh coriander (about 30g) chopped

For the rice

375g basmati rice830ml water2 tbsp ghee, melted


  • Put the oil into a large pan and place on a medium heat. Add the crushed ginger and garlic and cook for about 1 minute.

  • Add the onions, salt and tomato puree and cook for about 5 minutes, until the onions have softened

  • Add the chicken breast, garam masala and curry powder and cook for 15 minutes. Now add the water as the chicken will be starting to stick slightly. Cook until all the moisture has evaporated.

  • Now add the tomato soup, bring to the boil and leave to simmer on a low to medium heat for 25 minutes

  • Take off the heat and add the chopped coriander

  • To cook the rice, put it into a large non-stick pan with the water. Bring to the boil then allow to simmer for about 10 minutes, until all the water has evaporated.

  • Turn the heat down completely, place a lid on the pan and allow the rice to steam gently for about 10 minutes

  • Once the rice is cooked, use a fork to fluff it up. Then add the melted ghee and stir through. Serve with the tikka masala.

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