The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Chicken Tikka Masala with Quinoa Chana Chaat Salad & Raisins
This fragrant curry is made with Holy Cow's slow-cooked sauces to help you get dinner on the table fast. Holy Cow's range of speedy sauces have been slow-cooked for hours, leaving you to enjoy all the flavour without any of the hard work. Here, you'll simmer British free-range chicken in their flavourful Tikka Masala curry sauce, made using caramelised onions and freshly ground herbs & spices. Serve with a refreshing chana chaat salad, and there you have it: dinner in 20!
High protein
6 plants
Speedy Sauce
Serving size
Ingredients
- 1 unwaxed lime
- 1 handful of fresh coriander
- 1 cucumber
- 1 handful of fresh mint
- 200ml coconut milk (Coconut, Water)
- 200g baby tomatoes
- 250g delhi tikka masala curry sauce (Celery, Mustard, Nuts, Peanuts, Sesame, Soya) (Onion (40%), Water, Tomato Paste (11%), Sunflower Oil, Melon Seeds, Bell Pepper, Garlic, Ginger, Ground Spices (Paprika, Turmeric, Fenugreek Leaves, Black Cardamom, Cumin Seeds, Coriander Seeds), Bengal Gram Flour, Salt, Coriander Leaves, Spice Extract.)
- 600g diced British Free Range chicken breast
- 230g chickpeas (Chickpeas, water, salt)
- 160g quinoa (Quinoa 100%)
- 40g raisins (Raisins, Sunflower Oil)
Nutritional Information
Calories: 655
Protein: 52g
Carbs: 44g
Fat: 26g
Chicken Tikka Masala with Quinoa Chana Chaat Salad & Raisins
This fragrant curry is made with Holy Cow's slow-cooked sauces to help you get dinner on the table fast. Holy Cow's range of speedy sauces have been slow-cooked for hours, leaving you to enjoy all the flavour without any of the hard work. Here, you'll simmer British free-range chicken in their flavourful Tikka Masala curry sauce, made using caramelised onions and freshly ground herbs & spices. Serve with a refreshing chana chaat salad, and there you have it: dinner in 20!
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Cooking Instructions
Before you start
- Bring a medium saucepan filled with salted water to a boil
- Pull out a large frying pan, a medium bowl, a sieve & a measuring jug
Cook the quinoa
- Add the quinoa to the saucepan and boil for 13-14 mins
- Meanwhile, roughly chop the raisins, then add to the quinoa pan in the final minute. Drain together
Curry time
- Heat the large frying pan with 1 tsp oil on medium-high heat. Once hot, add the chicken, then cook for 4 mins, until golden
- Add the tikka masala curry sauce, tomatoes, coconut milk and 100ml water and simmer for another 15 mins, until the chicken is cooked through. Season with salt and pepper
Make the chaat chana salad
- Drain and rinse the chickpeas. Pick the mint leaves from the stalks, then roughly chop, along with the coriander. Dice the cucumber into 1cm chunks
- In the medium bowl, combine the mint, coriander, chickpeas, cucumber, juice from the lime, cooked quinoa, raisins and 1 tsp olive oil. Season with salt and pepper
Plate up
- Check your chicken is cooked through by cutting a large piece in half; the flesh should be white and the juices running clear
- Serve the chicken curry into bowls, with the chana chaat salad alongside
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