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Indian Recipes
Speedy Chicken Tikka Masala

Speedy Chicken Tikka Masala

with Green Peas and Basmati Rice

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This chicken curry is just what we need to warm us up on cool autumn nights. The crunchy green beans are the surprise in every bite! And we guarantee making this dinner will be faster than take-out.

Tags:Spicy
Allergens:Milk/LaitMustard/Moutarde
Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

340 g

Chicken Thighs

¾ cup

Basmati Rice

56 g

Red Onion

2 clove

Garlic

1 unit

Greek Yogurt

(ContainsMilk/Lait)

227 g

Green Peas

30 g

Ginger

7 g

Cilantro

1 tbsp

Tandoori Masala

(ContainsMustard/Moutarde)

1 can

Diced Tomatoes

Not included in your delivery

½ tsp

Sugar*

unit

Oil*

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2912 kJ
Calories696 kcal
Fat11 g
Carbohydrate99 g
Dietary Fiber7 g
Protein48 g
Sodium462 mg
Utensils
Utensilsarrow down iconarrow down icon
Pot
Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Prep: Bring 11/2 cups salted water (double for 4 people) to a boil in a medium pot. Wash and dry all produce. Mince or grate the garlic. Peel the ginger and mince 1 tbsp (double for 4 people.) Roughly chop the cilantro. Cut the chicken into 3/4-inch pieces.

2

Cook the rice: Add rice to the boiling water. Reduce the heat to medium-low. Cover and cook until the rice is tender and the water has been absorbed, 10-12 min.

3

Cook the chicken: Meanwhile, heat a large non-stick pan over medium-high heat. Add a drizzle of oil, then the onion, garlic and ginger. Cook, stirring occasionally, until onion starts to soften, 2-3 min. Add as much spice blend as you dare (careful - it's spicy!) and cook, stirring, until fragrant, 30 sec. Add the chicken. Cook, stirring occasionally, until chicken is golden-brown all over, 4-5 min.

4

Add the diced tomatoes, peas and sugar. Cook, stirring, until warmed through, 1-2 min. Remove the pan from the heat and let stand for 2 min. Stir in the yogurt. (TIP: If you stir in the yogurt when it's too hot, your curry may split!)

5

Finish and serve: Serve the curry over a bed of rice and sprinkle over the cilantro. Enjoy!