Chicken Tikka Masala
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Chicken Tikka Masala

Chicken Tikka Masala

with Carrots and Garlic Rice

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.

Family Friendly

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

Preparation Time35 minutes
Cooking Time


serving amount

2 unit(s)

Chicken Breasts

¾ cup

Basmati Rice

1 unit(s)


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


(Contains Milk)

Not included in your delivery

1 tbsp


0.13 tsp


0.13 tsp



Nutrition Values

Calories750 kcal
Fat24 g
Saturated Fat9 g
Carbohydrate81 g
Sugar11 g
Dietary Fiber5 g
Protein49 g
Cholesterol160 mg
Sodium1390 mg
Trans Fat0.3 g
Potassium1400 mg
Calcium175 mg
Iron4.25 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 Cups
Measuring Spoons
Large Non-Stick Pan
Paper Towel


Make garlic rice

Before starting, wash and dry all produce. Peel, then mince or grate garlic. Heat a medium pot over medium heat.When the pot is 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 from heat. Set aside, still covered.


Meanwhile, peel, then halve carrot lengthwise. Cut into 1/4-inch half-moons. Roughly chop spinach.

Cook carrots

Heat a large non-stick pan over medium-high heat. When the pan is 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.

Start chicken

Pat chicken dry with paper towels. Cut into 1-inch pieces. Season with remaining garlic salt and pepper. Reheat the same pan over medium. When the pan is 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.)

Make sauce and finish chicken

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.

Finish and serve

Fluff garlic rice with a fork. Divide rice between plates. Top with chicken tikka masala.