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Chicken Tikka Masala and Raita

with Flourist Canadian Grown Golden Quinoa

30 min

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We’re swapping rice with Flourist Canadian grown golden quinoa in this crowd pleaser! Fluffy quinoa is topped with rich and flavourful chicken tikka, and garnished with a generous dollop of refreshing raita to balance out the luscious flavours.

What We'll Send

Cilantro
Onion Diced 1/4"
Red Pepper Flakes
Persian Cucumber
Flourist Canadian Grown Golden Quinoa
Chicken Tenders
Diced Tomatoes
Yogurt
Garlic
Ginger
Tomato Paste
Whipping Cream, 36%
Spice Blend
Ground Cardamom, Cumin, Garam Masala, Turmeric, Coriander
Food Allergy Notice: Our meals are prepared in a kitchen whose environment contains tree nuts, peanuts, fish, shellfish, dairy, soy, eggs, wheat, mustard, sesame and sulphites. Though best practices are used when preparing the meal, inadvertent cross-contamination may occur. We cannot guarantee the complete absence of allergens.

Nutrition
Calories 945
Fat 33g
Protein 71g
Carbohydrates 76g

What You'll Need

Cooking Directions

0

Tip: As some broilers are stronger than others, watch chicken closely. If chicken starts browning too fast, move the oven rack down a level.

 

1

Prepare Chicken:

Move oven rack to the top and turn oven on to broil. Line a baking sheet with foil. In a bowl, combine chicken tenders, half of the spice blend, a drizzle of oil, and salt and pepper to taste. Massage spices into the chicken with clean hands until thoroughly combined. Wash hands well. Lay out chicken pieces on the baking sheet and place under the broiler for 10-12 minutes, or until the chicken has some colour.

2

Cook Quinoa:

Bring 3/4 cup (1 1/2 cups for 4 servings) of water to a boil in a medium-sized saucepan over high heat. While you're waiting for the water to boil, rinse quinoa very well in a fine mesh sieve. Add rinsed quinoa to boiling water, turn heat down to low and cover partially with a lid. Cook for 15-20 minutes or until water is absorbed. Turn off heat, cover fully with lid, and let sit for 5 minutes. Fluff with a fork.

3

Prepare Raita: 

Heat a large skillet over medium heat with 2 tbsp. (4 tbsp. for 4 servings) of oil. Add the onions, garlic, ginger and tomato paste. Cook for 5 minutes until onions are soft and fragrant. Meanwhile, prepare the raita. Wash and chop the cilantro. Wash and grate the cucumbers using a box grater. Place into a fine mesh sieve and press out as much liquid as possible. Combine cucumber, yogurt, half of the cilantro, and 1/2 tsp. (1 tsp. for 4 servings) of the remaining spice blend in a small bowl. Season with salt and set aside.

4

Prepare Raita:

Heat a large skillet over medium heat with 2 tbsp. (4 tbsp. for 4 servings) of oil. Add the onions, garlic, ginger and tomato paste. Cook for 5 minutes until onions are soft and fragrant. Meanwhile, prepare the raita. Wash and chop the cilantro. Wash and grate the cucumbers using a box grater. Place into a fine mesh sieve and press out as much liquid as possible. Combine cucumber, yogurt, half of the cilantro, and 1/2 tsp. (1 tsp. for 4 servings) of the remaining spice blend in a small bowl. Season with salt and set aside.

5

Prepare Sauce:

Once onions are soft, add remaining spice blend to the skillet and stir to combine. Add diced tomatoes, 1 cup of water (2 cups for 4 servings), and red pepper flakes to taste. Bring to a simmer, then stir in cream. Taste and adjust seasoning with salt and pepper. Once the timer goes off, remove chicken from the oven and chop into bite sized pieces. Add to the skillet and continue to simmer for another 5-10 minutes until it's thickened to your liking.

6

Serve:

To serve, divide quinoa between serving plates. Top with chicken tikka, remaining cilantro and a dollop of raita. Enjoy!

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