Meal Kit
Chicken Tikka Masala
With Chicken Thighs, Basmati Rice, and Garlic Naan
Prep & Cook Time: 30-40 min.
Spice Level: Medium
Cook Within: 5 days
Contains: Milk, Eggs, Wheat
Chef
David Padilla
Chicken tikka masala is a meal from the gods: it’s creamy, it’s rich, it’s tangy. We show you how to make it really straightforward – no fuss – so you can quit ordering out. We use succulent chicken thighs, our own seasoning, a touch of ginger, and sour cream to make the sauce thick and creamy. It’s paired with basmati rice and garlic roasted naan, and there’s really no wrong time to enjoy this Indian classic.
In Your Box (serves 2)
- 64 oz. Boneless Skinless Chicken Thighs
- 8 fl. oz. Tomato Sauce
- 1 Yellow Onion
- ¾ cup Basmati Rice
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1 Naan Flatbreads
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2 oz. Sour Cream
- 1½ Tbsp. Home Chef Tikka Masala Seasoning
- 3 Garlic Cloves
- 3 Cilantro Sprigs
- 2 tsp. Chopped Ginger
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) MqgbgGPn
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Calories2390
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Carbohydrates184g
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Net Carbs178g
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Fat98g
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Protein191g
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Sodium1370mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Pot
- 1 Baking Sheet
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Cook the Rice
Bring a pot with 1 1/2 cups of water, rice, and a pinch of salt to a boil over high heat. Lower to a simmer, cover, and cook for 15-18 minutes or until tender and all water has been absorbed. Remove from heat and allow rice to sit, covered, until serving.
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2 Prepare the Ingredients
Preheat oven to 375 degrees and prepare a baking sheet with foil. Thoroughly rinse produce and pat dry. Mince garlic. Peel and mince onion. Stem and coarsely chop cilantro (reserving a few leaves for garnish). Rinse chicken thighs and pat dry. On a separate cutting board, cut chicken into 1" pieces.
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3 Sear the Chicken
Heat 1 tsp. olive oil in a medium pan over medium-high heat. Add cubed chicken thighs, sprinkle 1/4 tsp. each of salt and pepper to season, and cook until browned, about 3 minutes (chicken will finish cooking in the next step). Avoid moving the chicken too much when you first add it to the pan in order to get a better sear. Remove to plate. Wipe pan clean.
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4 Make the Sauce
In same pan used for searing chicken, heat 1 tsp. olive oil. Add ginger, onion, 2/3 of the garlic, and tikka masala seasoning and cook for 3 minutes. Add tomato sauce and 1/2 cup water, reduce to a simmer, and cook for 5 minutes. Add chopped cilantro, chicken, and any accumulated juices from chicken to pan. Cook for an additional 5 minutes until chicken has reached a minimum internal temperature of 165 degrees. Remove from heat, stir in sour cream and season with a pinch of salt and pepper - taste sauce with a clean spoon to season to your liking.
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5 Cook the Naan
Place naan on prepared baking sheet and drizzle with 1/2 tsp. olive oil. Rub with remaining garlic and a pinch of salt and pepper. Place in oven and cook for 5-7 minutes until golden and fragrant. Remove and slice into 4-6 pieces.
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6 Plate the Dish
Divide basmati rice between 2 bowls. Ladle sauce and chicken atop rice. Garnish with remaining whole cilantro leaves and slices of garlic naan.
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