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Chicken Tikka Masala

with Chicken

Tikka masala is as traditional as Indian cuisine gets. We include all of its big flavors, resulting in a dish that is much milder than you might expect. Served alongside basmati rice, fresh warm naan, and a zesty, traditional chutney, tonight’s meal is truly a special one.

Ingredients

  • Chicken
    (chicken, green chilies, cilantro, aromatic spices)

    Brown basmati rice

    Chickpeas

    Cauliflower

    Mango chutney
    (Mango, ginger, cinnamon, star anise, orange zest, lime zest, cayenne, white vinegar, shredded coconut)

  • Tikka masala sauce
    (Crushed tomatoes, tomato paste, curry powder, fresh turmeric, young ginger, reduced white wine, reduced white wine, sweet onions, slow cooked garlic, coriander seed, cumin seed)

    Naan
    (GLUTEN FREE: Gluten-free homemade Naan by Chef Gloria)

Kids icon

Getting Your Kids Involved:

Jazz up the naan by having your kids brush the pieces with oil and then sprinkle with freshly chopped garlic or garlic powder before warming it in the oven.

Encouraging Picky Eaters:

Naan is bread, and since we find most kids love bread, have little ones break off pieces of naan, fill it with pieces of chicken and top with their favorite chutney to make mini Indian “tacos,” or whatever name you come up with that will get them excited to eat.

What You Need

Strainer
Cutting Board
2 Cutting Boards (one for chicken, one for veg)
Medium Pot
Small Pot
Large Skillet
Bread Knife
Chef's Knife
Large bowl
Tongs

Instructions

1Cut Chicken & Cook Rice

Preheat the oven to 350˚ F. (for heating the naan in Step 3).  Cut chicken into 1.5” cubes*. Pour half of the tikka masala marinade over the chicken and toss to coat. Reserve the remaining as a dip when serving. Pour the rice into a measuring cup, note the volume, and place into a medium pot. Add two times the amount of water plus a little extra to the rice (i.e. for 1 cup of rice, use 2 1/4 cups of water). Cover the pot and place over high heat. Bring to a boil and, keeping the lid on, reduce the heat to the lowest setting . Let cook for 30-40  minutes, or until the water is absorbed and the rice is tender. Remove the from the heat, fluff the rice with a fork, and cover again. Leave covered until ready to serve.

2Cook Chicken

While the rice is cooking, chop the cauliflower into bite sized pieces on a clean cutting board. Coat the bottom of a large pot with oil and then set over medium-to-high heat. When the oil is hot, gently place the chicken into the pot and cook, untouched until lightly golden on one side, about 3 minutes. Turn the chicken pieces over and continue cooking for an additional 3-5 minutes, turning to brown evenly. Pour the tikka masala sauce over the chicken and return to medium heat. Stir and when the sauce is warm, add the drained chickpeas, and the cauliflower. Bring just to a boil over high heat, and then reduce to a simmer. Add 1/4-1/2 cup water if you want to thin out your sauce. Cover and cook for 10 minutes.

3Warm Naan & Crispy Garlic Veg

While the masala sauce is cooking, place the naan on a baking sheet and bake for 8-10 minutes until golden and warmed through. When the tikka masala has finished cooking remove from the heat, salt to taste, cover, and set aside until ready to serve.

 

4Serve & Enjoy!!

Remove the naan from the oven. Serve the tikka masala accompanied by the rice, the naan, and the traditional chutneys on the side. Enjoy!

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Tips

  • If you have a pair of kitchen shears, they are a great tool for cutting chicken into cubes or strips. They’re a major time-saver since you won’t need to clean an extra cutting board!
  • If you prefer your sauce with a bit more depth and creaminess, add greek yogurt or coconut milk if you have some at home
  • You may also warm up the naan in a skillet on medium heat turning the naan once.
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