Chicken Tikka Masala
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Chicken Tikka Masala

Chicken Tikka Masala

over Basmati Rice

Ready to make restaurant-worthy chicken tikka masala in your own kitchen in just 25 minutes? It’s as easy as: 1. Brown your chicken with onion and garlic. 2. Simmer in your creamy sauce laced with aromatic garam masala, warming ginger, and umami-packed tomato paste. 3. Spoon it all over buttery basmati rice with fresh cilantro and thin slices of chili pepper if you like a little heat. Oh, and how could we forget 4: dig the heck in!

Lightning Prep
Calorie Smart

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time25 minutes
Prep Time5 minutes


serving amount

½ cup

Basmati Rice

1 unit

Yellow Onion

1 thumb


¼ ounce


1 unit

Chili Pepper

10 ounce

Chicken Breast Strips

1 teaspoon

Garlic Powder

2 teaspoon

Garam Masala

1.5 ounce

Tomato Paste

4 ounce

Cream Sauce Base

(Contains Milk)

1 unit

Chicken Stock Concentrate

Not included in your delivery



1 teaspoon


2 teaspoon

Vegetable Oil

1 tablespoon


(Contains Milk)


Nutrition Values

/ per serving
Energy (kJ)2761 kJ
Calories660 kcal
Fat31 g
Saturated Fat14 g
Carbohydrate62 g
Sugar9 g
Dietary Fiber2 g
Protein35 g
Cholesterol160 mg
Sodium550 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Small pot
Large Pan
Medium Bowl
Paper Towel


Cook Rice & Prep

• Wash and dry all produce. • In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve. • Meanwhile, halve and peel onion; thinly slice one half (slice whole onion for 4). Peel and mince or grate ginger. Roughly chop cilantro. Thinly slice chili.

Cook Onion & Chicken

• Pat chicken* dry with paper towels. Toss in a medium bowl with garlic powder, salt, and pepper. • Heat a large drizzle of oil in a large pan over medium high heat. Add sliced onion and a pinch of salt; cook until slightly softened, 2-3 minutes. • Add chicken and cook until browned all over, 3-5 minutes (it’ll finish cooking in the next step).

Make Sauce

• Stir ginger and garam masala into pan. Cook, stirring, until fragrant, 30 seconds. • Stir in tomato paste; cook for 1 minute. • Pour in ½ cup water (1 cup for 4 servings), cream sauce base, stock concentrate, and 1 tsp sugar (2 tsp for 4), stirring until smooth. (TIP: Cut top off cream sauce carton to open fully; transfer contents, using a spoon or spatula to scrape sauce from carton sides.) Bring to a boil, then reduce heat to medium low; simmer until sauce is thickened and chicken is cooked through, 1-2 minutes. Turn off heat. (If sauce is too thick, add a splash or two more water.) • Stir in half the cilantro. Season with salt and pepper. TIP: If you like your chicken tikka masala a bit sweeter, add a pinch more sugar.

Finish & Serve

• Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings) and season with salt and pepper. • Divide rice between shallow bowls or plates. Top with chicken tikka masala. Garnish with remaining cilantro and a pinch of chili if desired.