15 Minute Meal Kit

Chicken Thigh Tikka Masala with Rice Pilaf

stovetop cooking

Prep & Cook Time: 10-15 min.

Cook Within: 4 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

In Your Box (serves 2)

  • 14 oz. Diced Chicken Thighs
  • 3 oz. Peas
  • Info
    8 oz. Precooked Rice Pilaf
  • ½ tsp. Garlic Salt
  • Info
    2 oz. Sour Cream
  • Info
    3 fl. oz. Tikka Masala Curry Sauce

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.

  • Nutrition (per serving)

  • Calories
    587
  • Carbohydrates
    41g
  • Fat
    25g
  • Protein
    46g
  • Sodium
    1622mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 2 Medium Non-Stick Pans

Before You Cook

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
  1. 1

    Start the Chicken

    Pat chicken thighs dry, and season all over with garlic salt. Don't worry about trimming. Excess fat will render while cooking and add flavor. Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add chicken to hot pan and stir occasionally until chicken is lightly browned and reaches a minimum internal temperature of 165 degrees, 5-7 minutes. While chicken cooks, cook rice.

  2. 2

    Cook the Rice and Peas

    Place another medium non-stick pan over medium-high heat and add 1 tsp. olive oil. Add peas and a pinch of salt and pepper to hot pan. Stir occasionally until bright green, 1-2 minutes. Add rice and 2 Tbsp. water. Stir often until rice is heated through, 3-5 minutes. Remove from burner. While rice cooks, sauce chicken

  3. 3

    Finish the Chicken

    Stir tikkia masala sauce and ¼ cup water into hot pan with chicken thighs. Bring to a simmer. Once simmering, cook until slightly thickened, 3-5 minutes. Remove from burner.

  4. 4

    Finish the Dish

    Plate dish as pictured on front of card, topping rice and peas with chicken. Garnish with a dollop of sour cream. Bon appétit!

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