Chicken and Spinach Tikka
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Chicken and Spinach Tikka

Chicken and Spinach Tikka

with Garlic-Cilantro Rice

This Indian-inspired bowl is creamy and fully loaded with flavour from our tikka sauce. The saucy chicken is served over garlic-cilantro rice for a quick weeknight win!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking Time8 minutes


serving amount

280 g

Chicken Thighs

½ cup

Tikka Sauce

(Contains Milk May contain Sulphites, Wheat, Crustaceans, Egg, Fish, Mustard, Sesame, Soy)

1 unit(s)

Cream Cheese

(Contains Milk)

56 g

Baby Spinach

1 unit(s)


1 unit(s)

Yellow Onion

1 tsp

Garlic Salt

(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)

¾ cup

Basmati Rice

1 unit(s)

Chicken Broth Concentrate

7 g


Not included in your delivery

0.13 tsp


½ tsp


2 tbsp

Unsalted Butter*

0.13 tsp



Nutrition Values

Calories720 kcal
Fat26 g
Saturated Fat13 g
Carbohydrate82 g
Sugar12 g
Dietary Fiber5 g
Protein39 g
Cholesterol180 mg
Sodium1590 mg
Trans Fat1 g
Potassium1050 mg
Calcium175 mg
Iron5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Pot
Measuring Spoons
Measuring Cups
Large Non-Stick Pan


Cook rice
  • Combine rice, broth concentrate, 1 1/4 cups water and 1/4 tsp (1/2 tsp) garlic salt in a medium pot. Cover and bring to a boil over high heat.
  • Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
  • Remove the pot from heat. Set aside, still covered.
Start chicken
  • Meanwhile, heat a large non-stick pan over medium-high heat.
  • While the pan heats, pat chicken dry with paper towels.
  • Cut chicken into 1-inch pieces. Season with pepper and remaining garlic salt.
  • When the pan is hot, add 1 tbsp (2 tbsp) butter, then swirl the pan until melted.
  • Add chicken. Sear until golden-brown, 2-3 min per side.
  • Transfer chicken to a plate, reserving fat in the pan. (NOTE: Chicken will finish cooking in step 5.)
  • Meanwhile, on a clean cutting board, peel, then cut half the onion into 1/2-inch pieces (whole onion for 4 ppl).
  • Cut tomato into 1/2-inch pieces.
  • Roughly chop cilantro.
Make sauce
  • Return the pan (from step 1) with reserved fat to medium-high.
  • Add onions and tomatoes. Cook, stirring occasionally, until veggies soften slightly, 2-3 min. Season with salt and pepper.
  • Add tikka sauce, cream cheese, 1/2 tsp (1 tsp) sugar and 1/4 cup (1/2 cup) water. Cook, stirring often, until cream cheese melts and sauce comes to a simmer.
Finish chicken
  • Once sauce is simmering, return chicken to the pan. Cook, stirring occasionally, until chicken is cooked through, 3-4 min.**
  • Add spinach and 1 tbsp (2 tbsp) butter. Season with salt and pepper, to taste, then stir until butter melts and spinach wilts, 1 min.
Finish and serve
  • Add half the cilantro to the pot with rice. Fluff rice with a fork.
  • Divide rice between plates. Top with chicken and spinach tikka.
  • Sprinkle remaining cilantro over top.