Tikka Masala With Chicken and Cauliflower Recipe

Tired of takeout? Send those menus to the recycling bin and whip up a favorite Indian recipe at home instead! Tikka masala’s origin might be up for debate—some say it hails from India’s Punjab region, while others believe a restaurant in Glasgow, Scotland invented the dish—but there’s no disputing the deep, bold flavor of a tomato-based sauce simmered with ginger, garlic, and fenugreek seeds. Paired with tender chicken chunks and wholesome cauliflower, it’s a comforting meal quick enough for a weeknight.

Tikka Masala With Chicken and Cauliflower

Yield: 4 servings
Active Time: 10 minutes
Total Time: 35 minutes

Ingredients

3 tablespoons vegetable oil, divided
1 pound boneless skinless chicken breast, cut into 1-inch cubes
½ large onion, diced
2 cups cauliflower florets, chopped
1 teaspoon crushed red pepper flakes, optional
1 (12.5-ounce) jar Maya Kaimal Tikka Masala Simmer Sauce
½ cup frozen peas
Cooked basmati rice, for serving

Instructions

Warm 2 tablespoons oil in a cast-iron skillet over medium heat. Add chicken and brown on all sides, 1 to 3 minutes. Remove with a slotted spoon (chicken will continue cooking in the sauce), and coat pan with another 1 tablespoon oil. Add onion and sauté 5 minutes, until soft and translucent.

Increase heat to medium-high and add cauliflower and chili flakes (if using). Cook for 3 to 4 minutes, the return chicken to the pan. Stir in simmer sauce, reduce heat, and simmer for 8 to 9 minutes, or until chicken is cooked through and cauliflower is tender. Add peas and stir until defrosted, about 2 minutes. Serve with basmati rice.

Recipe credit: Angela Gaines