Chicken Tikka Masala
over Basmati Rice
Ready to make restaurant-worthy chicken tikka masala in your own kitchen in just 25 minutes? It’s as easy as: 1. Brown your chicken with onion and garlic. 2. Simmer in your creamy sauce laced with aromatic garam masala, warming ginger, and umami-packed tomato paste. 3. Spoon it all over buttery basmati rice with fresh cilantro and thin slices of chili pepper if you like a little heat. Oh, and how could we forget 4: dig the heck in!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
½ cup
Basmati Rice
1 unit
Yellow Onion
1 thumb
Ginger
¼ ounce
Cilantro
1 unit
Chili Pepper
10 ounce
Chicken Breast Strips
1 teaspoon
Garlic Powder
2 teaspoon
Garam Masala
1.5 ounce
Tomato Paste
4 ounce
Cream Sauce Base
(Contains Milk)
1 unit
Chicken Stock Concentrate
Not included in your delivery
Salt
Pepper
1 teaspoon
Sugar
2 teaspoon
Vegetable Oil
1 tablespoon
Butter
(Contains Milk)
Nutrition Values
Utensils
Instructions
• Wash and dry all produce. • In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve. • Meanwhile, halve and peel onion; thinly slice one half (slice whole onion for 4). Peel and mince or grate ginger. Roughly chop cilantro. Thinly slice chili.
• Pat chicken* dry with paper towels. Toss in a medium bowl with garlic powder, salt, and pepper. • Heat a large drizzle of oil in a large pan over medium high heat. Add sliced onion and a pinch of salt; cook until slightly softened, 2-3 minutes. • Add chicken and cook until browned all over, 3-5 minutes (it’ll finish cooking in the next step).
• Stir ginger and garam masala into pan. Cook, stirring, until fragrant, 30 seconds. • Stir in tomato paste; cook for 1 minute. • Pour in ½ cup water (1 cup for 4 servings), cream sauce base, stock concentrate, and 1 tsp sugar (2 tsp for 4), stirring until smooth. (TIP: Cut top off cream sauce carton to open fully; transfer contents, using a spoon or spatula to scrape sauce from carton sides.) Bring to a boil, then reduce heat to medium low; simmer until sauce is thickened and chicken is cooked through, 1-2 minutes. Turn off heat. (If sauce is too thick, add a splash or two more water.) • Stir in half the cilantro. Season with salt and pepper. TIP: If you like your chicken tikka masala a bit sweeter, add a pinch more sugar.
• Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings) and season with salt and pepper. • Divide rice between shallow bowls or plates. Top with chicken tikka masala. Garnish with remaining cilantro and a pinch of chili if desired.
