Supercharged Tikka Masala-Inspired Chicken
with garlic naan, buttered basmati & homemade raita- Milk
- Soy
- Wheat
Pull up a chair and get ready to feast on this delectable spread of tikka masala-style chicken with all the fixings! Homemade raita, toasted garlic naan and a refreshing side salad push this dish over the top.
Ingredients
285 g
Chicken Breasts
¾ cup
Basmati Rice
½ cup
Tikka Sauce
(Contains: Milk)
113 g
Yellow Onion
3 unit(s)
Garlic, cloves
285 g
Tomato
2 unit(s)
Naan Bread
(Contains: Milk, Soy, Wheat)
113 mL
Cream
(Contains: Milk)
14 g
Cilantro
1 tsp
Chili Flakes
132 g
Mini Cucumber
45 mL
Yogurt Sauce
(Contains: Milk)
Not included in your delivery
2 tbsp
Butter*
(Contains: Milk)
1.33 tbsp
Oil*
½ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 400ºF. Wash and dry all produce. Start the recipe when the oven is ready. Cut tomatoes into 1/2-inch pieces. Peel, then cut onion into 1/4-inch slices. Peel, then mince or grate garlic. Finely chop cilantro. Using a box grater, grate half the cucumber onto paper towels. Set aside to dry. Cut remaining cucumber into 1/4-inch half-moons. On a separate surface, pat chicken dry with paper towels, then cut into 1 1/2-inch pieces. Season with salt and pepper.
To a medium pot, add rice and 1 1/3 cups (2 2/3 cups) water. Bring to a boil over high heat. Once boiling, cover and reduce heat to medium-low. Cook for 12-15 min, until rice is tender and water is absorbed. Add 1 tbsp (2 tbsp) butter. Set aside for 5 min, off heat and still covered. Season with salt, to taste, then stir until butter evenly coats rice.
Meanwhile, in a large pot, heat 1 tbsp (2 tbsp) oil over medium heat. When the pot is hot, add onions, two-thirds of the tomatoes and half the garlic. Season with salt and pepper. Cook for 3-5 min, stirring often, until veggies soften. Stir in cream, tikka sauce and 1/2 cup (1 cup) water.
Bring tikka sauce to a simmer. Once simmering, cook for 3 min, stirring occasionally. Add chicken, then cook for 6-9 min, stirring occasionally, until sauce thickens slightly and chicken is cooked through. (TIP: Add chili flakes to taste if you want to increase the heat level!) Cover to keep warm, then set aside. Meanwhile, in a small bowl, combine yogurt sauce, grated cucumber and 1 tbsp (2 tbsp) water. Stir to combine, then season with salt and pepper, to taste.
In a small microwave-safe bowl, heat remaining garlic and 1 tbsp (2 tbsp) butter on high for 30 sec-1 min, until butter is melted. On an unlined baking sheet, arrange naan, then brush with garlic butter. Season with salt. Bake for 3-5 min on the middle rack of the oven, until golden. Meanwhile, in a medium bowl, combine remaining tomatoes, cucumber half-moons, one-third of the cilantro and 1 tsp (2 tsp) oil. Season with salt and pepper, then toss to combine.
Stir half the remaining cilantro into rice. Divide rice and chicken tikka masala between bowls. Sprinkle remaining cilantro over top. Serve naan, raita and tomato-cucumber salad alongside. Enjoy!
