Tikka Masala Cooking Sauce

Sharwood's Chicken Tikka Biryani


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  • 55 mins prep
  • mild
  • 6060 mins cooking
  • 3Serves 3 people

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1 tbsp Oil
2 Chicken Breasts (Sliced)
420g Jar Sharwood’s Tikka Masala Cooking Sauce
200g Basmati Rice
1 Green Pepper (Chunky Diced)
1 Red Pepper (Chunky Diced)

2 Plain Naans

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  • Preheat oven to 170°C / 150°C fan / 325F / Gas Mark 3.
  • Heat the oil in a large frying pan then fry the chicken and peppers for 2 minutes.
  • Add Sharwood’s Tikka Cooking Sauce to the pan and simmer for 5 minutes or until the chicken is cooked through thoroughly.
  • Spoon the chicken mixture into an ovenproof dish.
  • In a separate saucepan, bring the basmati rice to the boil for 3 minutes, drain well and spread over the chicken mixture.
  • Cover with foil and bake for 45-60 minutes, until the rice is cooked.
  • Stir the rice and chicken then re-cover with foil and leave to stand for 5 mins.
  • Serve with Sharwoods Naan bread.