Chicken Tikka Masala with Rice
plus Peas & Cilantro
- Milk
Plump shrimp simmer in a velvety tikka masala sauce spiced with fragrant garam masala and ginger. Crème fraîche creates silky perfection while tomato paste adds tangy depth. It’s all spooned over fluffy jasmine rice with bright peas, fresh cilantro, and lemon for a bright finish.
Ingredients
½ teaspoon
Garam Masala
1 unit
Red Onion
10 ounce
Chopped Chicken Breast
1 unit
Tomato Paste
4 ounce
Peas
2 tablespoon
Crème Fraîche
(Contains: Milk)
1 unit
Lemon
1 tablespoon
Curry Powder
¾ cup
Jasmine Rice
1 teaspoon
Garlic Powder
¼ ounce
Cilantro
1 ounce
Ginger Paste
Not included in your delivery
1 teaspoon (tsp)
Olive Oil
2 teaspoon (tsp)
Sugar
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Wash and dry produce.
In a small pot, combine rice, 1¼ cups water (2¼ 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.
While rice cooks, halve, peel, and finely dice onion. Roughly chop cilantro. Quarter lemon.
Rinse shrimp* under cold water and pat dry with paper towels.
Rinse shrimp under cold water and pat dry with paper towels.
Heat a drizzle of olive oil in a medium pot over medium heat. Add onion; season with salt and pepper. Cook, stirring occasionally, until lightly browned, 3-4 minutes.
Add tomato paste and ginger paste to pan. Cook, stirring, until fragrant, about 30 seconds.
Stir in curry powder, garlic powder, half the garam masala, 1 cup water, and 2 tsp sugar (all the garam masala, 2 cups water, and 4 tsp sugar for 4 servings). Reduce heat to medium low; cook, stirring occasionally, until sauce has thickened, 2-3 minutes.
Add shrimp, peas, and half the cilantro; cook, stirring, until shrimp are opaque and cooked through, 2-3 minutes.
Remove from heat; stir in crème fraîche. Cover to keep warm until ready to serve.
Add shrimp, peas, and half the cilantro; cook, stirring, until shrimp are opaque and cooked through, 2-3 minutes.
Remove from heat; stir in crème fraîche. Cover to keep warm until ready to serve.
Fluff rice with a fork.
Squeeze juice from one lemon wedge (two wedges for 4 servings) into shrimp tikka masala; stir to combine.
Divide rice between shallow bowls. Top with shrimp tikka masala. Garnish with remaining cilantro. Serve.
