While invented in the UK, Chicken Tikka Masala has become the most popular dish in Indian restaurants across the world. In our version, we honor the undeniably delicious recipe with fresh ingredients and spices. We marinate our chicken in a tandoori spiced yogurt, roast it, then add it to the mouth-watering tomato sauce, prepared with a hint of cream and aromatic spices. This dish is paired with a serving of Basmati saffron rice, which is grown in the Himalayan foothills, prepared with real saffron threads and cooked with whole cardamom pods and bay leaves.
Chicken Tikka Masala: Chicken Raised Without Antibiotics (Boneless), Crushed Tomatoes (Tomatoes, Salt), Tomato Puree (Tomatoes, Citric Acid), Heavy Cream, Butter (Cream), Low Fat Yogurt (Cultured Pasteurized Milk, Skim Milk), Garlic, Ginger, Cultured Dextrose, Sugar, Salt, Lemon Juice, Spices, Chickpea Flour, Expeller Pressed Canola Oil, Turmeric, Paprika, Garam Masala (Spice Blend).
Saffron Rice: Basmati Rice (Water, Basmati rice), Expeller Pressed Canola Oil, Cultured Dextrose, Salt, Spices, Saffron.