Baked Classic Chicken Thigh Tikka Masala & Cauliflower Rice

Before you begin...

This recipe takes around 5-10 min to prep, so get your casserole dish and all your ingredients ready, then wash your fruit and veg

Note: Make sure your dish is oven-proof and safe to use on the hob. Don't have one? Start cooking in a large, wide-based pan then transfer to an oven-proof dish and cover tightly with foil

Now, let's get started!

Preheat the oven to 220°C/ 200°C (fan)/ gas 7, then take your chicken out of the fridge, open the packet and let it air

Heat a large, wide-based hob-safe oven-proof casserole dish with a drizzle of vegetable oil over a high heat and boil a kettle

Once hot, add your chicken to the dish and cook for 3-4 min or until starting to brown

Meanwhile, peel and cut your brown onion[s] into wedges

Slice your red chilli[es] finely

Peel and finely chop (or grate) your garlic

Add the onion wedges to the dish with half the sliced chilli (can't handle the heat? Go easy!) and your ginger paste

Add your garam masala with your curry powder, ground smoked paprika, chicken stock mix, chopped garlic and 1 tbsp [1 1/2 tbsp] [2 tbsp] flour and cook for 30 secs

Add your chopped tomatoes and 200ml [250ml] [300ml] boiled water with a generous pinch of salt and pepper and give everything a good mix up

Bring to the boil, then put the dish in the oven and cook, covered, for 45 min or until the chicken is cooked through (no pink meat!) and the sauce has thickened – this is your curry

Once the curry has had 20 min, reboil the kettle

Add your white long grain rice and cauliflower rice to an oven-proof dish with 120ml [250ml] [300ml] boiled water and stir it all together

Cover tightly with tin foil and put the dish in the oven for 30 min or until all the water is absorbed and the rice is cooked – this is your baked cauliflower rice

Meanwhile, chop most of your coriander finely, including the stalks (save some leaves for a garnish!)

Use this time to clear up, set the table, have a cup of tea or simply chill!

Once the curry is ready, remove the dish from the oven and stir through your clotted cream and chopped coriander and season with a generous pinch of salt and pepper

Leave to stand for 2-3 min before serving (this helps the flavours to develop) – this is your chicken tikka masala