Chicken Tikka Masala

With Chicken Thighs, Basmati Rice, and Garlic Naan

$9.95 per serving

Prep & Cook Time: 30-40 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Medium

Contains: Milk, Eggs, Wheat

A note about serious food allergies

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)

  • ¾ cup Basmati Rice
  • 3 Garlic Cloves
  • 1 Yellow Onion
  • 3 Cilantro Sprigs
  • 64 oz. Boneless Skinless Chicken Thighs
  • 2 tsp. Chopped Ginger
  • 1½ Tbsp. Home Chef Tikka Masala Seasoning
  • 8 fl. oz. Tomato Sauce
  • Info
    2 oz. Sour Cream
  • Info
    1 Naan Flatbreads
  • Nutrition (per serving)

  • Calories
    2384
  • Carbohydrates
    100g
  • Fat
    34g
  • Protein
    68g
  • Sodium
    2258mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Pot
  • 1 Baking Sheet
  • 1 Medium Pan
  • Step 1 - Cook the Rice
    1

    Cook the Rice

    Bring a pot with 1 ½ 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.

  • Step 2 - Prepare the Ingredients
    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.

  • Step 3 - Sear the Chicken
    3

    Sear the Chicken

    Heat 1 tsp. olive oil in a medium pan over medium-high heat. Add cubed chicken thighs, sprinkle ¼ 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.

  • Step 4 - Make the Sauce
    4

    Make the Sauce

    In same pan used for searing chicken, heat 1 tsp. olive oil. Add ginger, onion, ⅔ of the garlic, and tikka masala seasoning and cook for 3 minutes. Add tomato sauce and ½ 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.

  • Step 5 - Cook the Naan
    5

    Cook the Naan

    Place naan on prepared baking sheet and drizzle with ½ 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.

  • Step 6 - Plate the Dish
    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.