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Chicken tikka masala on white basmati rice with crisp naan and a side of vegetables with a fork on a white background.

Chicken Tikka Masala

cumin rice, chickpea salad, naan

STARS

Simmer lean pieces of chicken breast in a classic Indian tikka masala sauce until wonderfully tender. Served with cumin cilantro rice with fried garlic and shallots, and a chickpea salad as well as naan. We think it's perfect for sopping up any sauce left on your plate.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  4 hours
Active Time:  30 minutes
Ingredients

Marinade

  • 1 garlic clove
  • 1 teaspoon smoked paprika
  • 1 teaspoon turmeric
  • 1 teaspoon cayenne
  • 1 teaspoon coriander
  • 1 teaspoon ground ginger
  • ½ teaspoon black pepper
  • 1 tablespoon tamarind concentrate
  • 1 tablespoon honey
  • 1 cup plain yogurt
  • Pinch each salt and pepper

Chicken

  • 4 boneless, skinless chicken breasts 
  • 4 pieces naan, for serving

Confetti Rice

  • 2 cups white basmati rice
  • ¼ cup chopped fresh cilantro
  • ½ cup frozen peas, thawed
  • ½ cup fried shallots
  • ¼ cup garlic chips 
  • Salt and pepper, to taste 

Tikka Sauce

  • 1 tablespoon canola oil
  • 1 tablespoon minced ginger
  • 1 garlic clove, minced
  • 2 tablespoons tikka masala base 
  • 1 teaspoon turmeric 
  • ½ teaspoon cayenne
  • ½ cup water
  • 1 15-ounce can crushed tomatoes
  • 1 cup heavy cream
  • ¼ cup cilantro, chopped
  • Salt and pepper to taste

Cucumber Chickpea Salad

  • 1 15-ounce can chickpeas, drained and rinsed
  • 1 English cucumber, diced
  • 1 large tomato, diced
  • 1 small red onion, diced
  • ¼ cup chopped mint
  • 1 lemon, juiced
  • 2 tablespoons olive oil
  • Salt and pepper to taste
Directions
1
Blend all of the marinade ingredients in a blender until smooth. Coat the chicken in the marinade and marinate overnight or for at least 4 hours. 
2
Preheat the oven to 350°F. 
3
Remove the chicken from the marinade, discard marinade and season chicken with salt and pepper. Roast on a baking sheet until cooked through, about 22-28 minutes. Dice the chicken. 
4
Place the rice, 4 cups of water and a pinch of salt in a saucepan. Bring to a simmer, reduce heat to low, cover, and cook for 20-30 minutes, until tender. Stir in the cilantro, peas, shallots and garlic chips. Season with salt and pepper.
5
For the tikka sauce, heat the oil in a large skillet. Sauté the ginger and garlic. Once tender, add in the tikka base, turmeric and cayenne. Add the water and whisk until everything is well mixed. Add the tomatoes and bring to a simmer. Whisk in the cream, salt and pepper and bring to a simmer for about 10 minutes, or until thickened and flavorful. 
6
Remove from heat and purée with an immersion blender until smooth. Adjust the seasoning to taste and stir in cilantro.
7
Combine all of the chickpea salad ingredients in a mixing bowl. 
8
To serve, divide the rice and chicken between plates. Spoon tikka sauce on top and serve with cucumber chickpea salad and naan on the side.

Chicken Tikka Masala

cumin rice, chickpea salad, naan

STARS

Simmer lean pieces of chicken breast in a classic Indian tikka masala sauce until wonderfully tender. Served with cumin cilantro rice with fried garlic and shallots, and a chickpea salad as well as naan. We think it's perfect for sopping up any sauce left on your plate.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  4 hours
Active Time:  30 minutes
Servings:  4

Ingredients

Marinade

  • 1 garlic clove
  • 1 teaspoon smoked paprika
  • 1 teaspoon turmeric
  • 1 teaspoon cayenne
  • 1 teaspoon coriander
  • 1 teaspoon ground ginger
  • ½ teaspoon black pepper
  • 1 tablespoon tamarind concentrate
  • 1 tablespoon honey
  • 1 cup plain yogurt
  • Pinch each salt and pepper

Chicken

  • 4 boneless, skinless chicken breasts 
  • 4 pieces naan, for serving

Confetti Rice

  • 2 cups white basmati rice
  • ¼ cup chopped fresh cilantro
  • ½ cup frozen peas, thawed
  • ½ cup fried shallots
  • ¼ cup garlic chips 
  • Salt and pepper, to taste 

Tikka Sauce

  • 1 tablespoon canola oil
  • 1 tablespoon minced ginger
  • 1 garlic clove, minced
  • 2 tablespoons tikka masala base 
  • 1 teaspoon turmeric 
  • ½ teaspoon cayenne
  • ½ cup water
  • 1 15-ounce can crushed tomatoes
  • 1 cup heavy cream
  • ¼ cup cilantro, chopped
  • Salt and pepper to taste

Cucumber Chickpea Salad

  • 1 15-ounce can chickpeas, drained and rinsed
  • 1 English cucumber, diced
  • 1 large tomato, diced
  • 1 small red onion, diced
  • ¼ cup chopped mint
  • 1 lemon, juiced
  • 2 tablespoons olive oil
  • Salt and pepper to taste

Directions

1
Blend all of the marinade ingredients in a blender until smooth. Coat the chicken in the marinade and marinate overnight or for at least 4 hours. 
2
Preheat the oven to 350°F. 
3
Remove the chicken from the marinade, discard marinade and season chicken with salt and pepper. Roast on a baking sheet until cooked through, about 22-28 minutes. Dice the chicken. 
4
Place the rice, 4 cups of water and a pinch of salt in a saucepan. Bring to a simmer, reduce heat to low, cover, and cook for 20-30 minutes, until tender. Stir in the cilantro, peas, shallots and garlic chips. Season with salt and pepper.
5
For the tikka sauce, heat the oil in a large skillet. Sauté the ginger and garlic. Once tender, add in the tikka base, turmeric and cayenne. Add the water and whisk until everything is well mixed. Add the tomatoes and bring to a simmer. Whisk in the cream, salt and pepper and bring to a simmer for about 10 minutes, or until thickened and flavorful. 
6
Remove from heat and purée with an immersion blender until smooth. Adjust the seasoning to taste and stir in cilantro.
7
Combine all of the chickpea salad ingredients in a mixing bowl. 
8
To serve, divide the rice and chicken between plates. Spoon tikka sauce on top and serve with cucumber chickpea salad and naan on the side.