Last Update: September 28, 2022
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.
Yield: 4 servings
Active Time: 10 minutes
Total Time: 35 minutes
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
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
2456
1.7 oz pouch
403
12.5 oz jar
Download the app for easy shopping on the go
By providing your mobile number, you agree to receive marketing text messages from Thrive Market. Consent not a condition to purchase. Msg & data rates apply. Msg frequency varies. Reply HELP for help and STOP to cancel.
This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.