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Chicken Tikka Masala with Garlic-Buttered Naan

Veggie-Studded Basmati Rice

Cooking time

30 minutes




930 /serving

Chicken tikka masala sees a lot of action on Indian restaurant menus, particularly in the United Kingdom where it’s an all-time takeout favourite. Super-approachable for a family supper, our version is laden with spices but not spicy-hot (thanks to our amazing Time for Tikka blend), lusciously riched up with cream and generously portioned with morsels of tender chicken breasts. Work carrots, peas and zucchini in with the basmati, and serve with oven-warmed naan slathered in garlic butter for a treat on the side.

We will send you:

  • 4 Chicken breasts
  • 3 Garlic cloves
  • 1 Summer squash (or zucchini)
  • 200g Diced carrots
  • 150g Green peas
  • 314g Basmati rice
  • 60ml Vegetable demi-glace
  • 90ml Tomato paste
  • 120ml Heavy cream
  • 2 Naan
  • 17g Time for Tikka spices (sea salt, garlic purée, ginger purée, paprika, coriander, cumin, turmeric, black peppercorns, cinnamon, star anise, fennel)

Contains: Milk, Wheat

You will need:

Medium pot
Large pan
4 tbsp Butter
Salt & pepper (S&P)
Total Fat
30 g
Saturated Fat
16 g
1220 mg
Total Carb
111 g
8 g
53 g
11 g
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Cook the rice
In a medium pot, heat 1 tbsp butter on medium. Sauté the carrots, 2 to 3 min., until beginning to soften. Add the rice, 3 cups water and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed. Remove from the heat and add the peas. Let sit, covered, for 5 min. Fluff and set aside in a warm spot.
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Mise en place
Preheat the oven to 450°F. Small-dice the summer squash. Mince the garlic. Cut the chicken into bite-size pieces; season with ⅓ of the spices and S&P. In a small bowl, heat 1 tbsp butter in the microwave, in 15 sec. increments, until melted. To the bowl of melted butter, add ¼ of the garlic; season with S&P.
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Sauté the summer squash
In a large pan, heat a drizzle of oil on medium-high. Sauté the summer squash, 2 to 3 min., until softened; season with S&P. Add ⅓ of the remaining garlic and sauté, 30 sec. to 1 min., until fragrant. Transfer to a bowl and set aside in a warm spot. Reserve the pan.
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Make the tikka masala
In the same pan, heat 2 tbsp butter on medium. Cook the chicken, stirring occasionally, 4 to 6 min., until browned. Add the remaining garlic and cook, 30 sec. to 1 min., until fragrant. Add the tomato paste and remaining spices. Cook, stirring frequently, 1 to 2 min., until dark red. Add the demi-glace and 1 cup water. Cook, scraping up any browned bits from the bottom of the pan, 1 to 2 min., until combined. Reduce the heat to medium-low. Add the cream and cook, stirring occasionally, 3 to 4 min., until the chicken* is cooked through; season with S&P.
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Toast the naan
Toast the naan directly on an oven rack, 2 to 3 min., until warmed through. Transfer to a cutting board. Brush with the garlic butter and cut into wedges.
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Finish & serve
To the pot of rice, add the summer squash; stir well. Divide the rice between your plates. Top with the tikka masala. Serve the naan on the side. Bon appétit!

*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.