Chicken Tikka Masala
with Carrots and Garlic Rice- Milk
Bold tikka masala and cream coat tender chicken and sweet carrots in this quick and easy curry! The aromas will make you want to dig in before this hits the table.
Ingredients
280 g
Chicken Thighs
¾ cup
Basmati Rice
170 g
Carrot
28 g
Baby Spinach
1 unit(s)
Garlic, cloves
½ cup
Tikka Sauce
(Contains: Milk)
2 tbsp
Curry Paste
1 tsp
Garlic Salt
56 mL
Cream
(Contains: Milk)
Not included in your delivery
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition facts
Utensils
Cooking Steps
Before starting, wash and dry all produce. Peel, then mince or grate garlic. Heat a medium pot over medium heat.When hot, add 1/2 tbsp (1 tbsp) oil, then rice and garlic. Cook, stirring often, until fragrant, 2-3 min. Add 1 1/4 cups (2 1/2 cups) water and half the garlic salt. Bring to a boil over high. 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.
Meanwhile, peel, then halve carrot lengthwise. Cut carrot into 1/4-inch half-moons. Roughly chop spinach.
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 cup (3/4 cup) water, then carrots. Cook, stirring often, until water is absorbed and carrots are tender-crisp, 5-6 min. Season with salt and pepper, to taste, then transfer to a plate.
Pat chicken dry with paper towels. Cut into 1-inch pieces. Season with remaining garlic salt and pepper. Heat the same pan over medium. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Cook until golden-brown, 2-3 min per side. (NOTE: Chicken will finish cooking in the next step.)
Add curry paste to the pan with chicken. Cook, stirring often, until fragrant, 30 sec. Reduce heat to medium-low, then add tikka sauce, cream and 1/4 cup (1/2 cup) water. Cook, stirring occasionally, until sauce thickens slightly and chicken is cooked through, 5-7 min.** Add carrots and spinach. Season with salt and pepper, then stir until spinach wilts, 1-2 min.
Fluff garlic rice with a fork. Divide rice between plates. Top with chicken, veggies and sauce.
Customer reviews
Review summary
Updated on Sep 2026- Flavour: The tikka masala sauce is rich, creamy, and aromatic; some found it perfectly spiced, while others found it quite hot and suggest using less curry paste for a milder result.
- Ease of prep: The recipe is straightforward and quick to pull together, though a few reviewers found the overlapping steps and multiple pans added some complexity.
- Suggestions: Use half the curry paste if you prefer less heat, and add a dollop of plain yogurt or sour cream on the side to balance the spice. Some reviewers added extra vegetables like onion, bell pepper, or zucchini for more variety.
- Leftovers: This dish reheats well and travels easily, making it a reliable lunch the next day.
