I don’t eat much Indian food – I just never really had much opportunity. When my husband and I go out to eat, it’s mostly to traditional steak houses. But am always open to stepping outside of my comfort zone and I was excited to try this Indian dish from the home delivery meal service, Chef’d. I’ve never cooked an Indian recipe at home, and was nervous and slightly intimidated about the idea of it. Chef’d made cooking this meal very easy! The recipe was fairly simple and I didn’t have to worry about searching supermarkets for the special spices. Every came in the Chef’d box and, as always, the ingredients were of the highest quality.

Here is the box excerpt about this meal:

In Hindi, tikka means “boneless” and masala means “spices”. In Indian restaurants, this dish is cooked in a “tandoor” or clay oven, but we’ve made it easy for you to get the same delicious results at home. And in less time than you might think! Marinating the chicken in yogurt and spices and then finishing in a creamy, aromatic tomato sauce is the key to creating this authentic dish your family will love.

And, my family did love it – even my kids who, while grown, are still very picky eaters. If you like Indian food or are interested in trying it for the first time, I encourage you to try the recipe below!

Chicken Tikka Masala with Basmati Rice, Raita and Naan Bread. Recipe from Chef’d

Cook Time: 50 minutes

Skill Level: You need some skill

If you want to make this dish, you’ll need the items below.

Included in the Chef’d box (serves 4):

2 limes

2 single serve greek yogurt cups

1/2 tsp ground coriander

1/2 tsp ground cumin

2 mini cucumbers

1 red onion

2 oz fresh ginger

4 garlic cloves

1 oz fresh cilantro

4 chicken breasts (6 oz each)

8 oz basmati rice

1 tsp cardamom seeds

4 tbsp tikka masala blend

2 tbsp tomato paste

8 oz whipping cream

4 pc naan bread

Not included in the Chef’d box:

salt

black pepper

vegetable oil

medium bowl

small bowl

peeler

Medium saucepot with lid

large 3-inch deep saute pan

Also included in the box are makings for a salad – spring mix and three types of Bolthouse Farms dressings.

Step-by-Step Directions

Making the Raita

Preheat oven to 400 degrees

In a medium bowl, zest the limes and juice only 1 of the limes

Add only 2 tablespoons of yogurt and set aside

In a small bowl juice the remaining lime

Add ground coriander, ground cumin, remaining yogurt and 1/2 teaspoon each of salt and pepper; mix well

Slice the cucumbers into small diced pieces and add to the small bowl

Toss evenly and set the raita aside

2. Marinating the Chicken

Peel and mince the ginger. Place half in a bowl with juice from 1 lime

Finely chop the garlic and add to the bowl

Remove and discard stems from cilantro. Rough chop leaves and place add to the bowl

Add 2 tablespoons of vegetable oil, 1 teaspoon each of salt and pepper to the bowl; stir until combined

Pat chicken dry with paper towels and dice into 1/2 inch pieces.

Add to marinade and toss until all pieces are coated evenly; set aside

3. Cooking the rice

Pour 2 cups of water into a medium sauce pot. Add rice, cardamom and a 1/2 teaspoon of salt. Stir and bring to a boil over high heat

Once it has reached a boil, stir again, reduce heat to low, cover and simmer for 20 minutes

Remove from heat, fluff rice with a fork; keep warm until plating

4. Let’s saute

Peel red onion and cut into 1/2 diced pieces

Heat a large 3 inch deep saute pan over medium heat. Add 2 tablespoons of vegetable oil to the pan

When the oil is hot, add the onion and remaining ginger, saute for 10 to 12 minutes until onions are soft and slightly caramelized

Add the tikka masala blend and 1/2 teaspoon of salt. Cook for 2 minutes, stirring occasionally

Remove the onion mixture to a plate and return pan back over heat

5. Finishing the tikka masala

Increase the heat to medium-high heat.

Add 2 tablespoons of vegetable oil to the pan. Once hot, add the chicken and cook for 1 minute on each side, until golden brown

Add onion mixture, tomato paste, heavy cream and 1/2 teaspoon of salt; stir until combined. Simmer for 3 to 5 minutes

Remove from heat and hold for plating

Place naan bread in oven directly on the rack for 2 minutes; remove from oven

6. Plating

Divide the rice evenly between four plates.

Spoon the chicken with sauce along side of the rice. Garnish with remaining cilantro

Serve with raita and naan bread on the side

Enjoy!

Verdict: Absolutely delicious! I can’t wait to try the next Indian dish!

Kenia is a late bloomer from Philadelphia, PA. She is excited to explore and get back in touch with her personal style. From fashion, to food, to travel, she looks forward to sharing her style journey with you!

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