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.
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.
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.
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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