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.

 

Contains: Milk

May Contain: Mustard, Sulphites, Wheat, Gluten, Egg, Sesame, Tree Nuts, Peanuts, Soy, Fish, Shellfish

What We'll Send

Whipping Cream, 36%
Tomato Paste
Garlic
Yogurt
Diced Tomatoes
Persian Cucumber
Onion Diced 1/4"
Cilantro
Chicken Breast Diced
Red Pepper Flakes
Flourist Canadian Grown Golden Quinoa
Ginger
Spice Blend
Ground Cardamom, Cumin, Garam Masala, Turmeric, Coriander
Allergen Notice: We cannot guarantee the complete absence of food allergens. Our meals are prepared in a facility that contains common allergens. Though best practices are used when preparing the meal kits, inadvertent cross-contamination may occur.
Our just-in-time sourcing system may occasionally require us to substitute an ingredient in recipes. Always check the recipe card(s) in your delivery to confirm allergen information.
This recipe contains milk, dairy, and poultry.

Nutrition
Calories 829
Fat 32g
Protein 52g
Carbohydrates 76g

What You'll Need

Cooking Directions

0

Tip: As some broilers are stronger than others, watch chicken closely in Step 1. If chicken starts browning too fast, move the oven rack down a level.

 

1

Prepare + Marinate Chicken

Move oven rack to the highest position and turn oven on to broil. Line a baking sheet with foil. Drain diced chicken breast and pat dry with a paper towel. Cut any large chunks into smaller pieces to get uniformly sized chicken pieces. In a mixing bowl, combine chicken, half of the spice blend, a drizzle of oil, and salt and pepper to taste. Massage spices into chicken with clean hands until thoroughly combined. Wash hands well. Lay chicken pieces on baking sheet. Place baking sheet under broiler for 10-12 minutes, or until chicken has some colour.

2

Cook Quinoa

Rinse and drain quinoa in a fine mesh sieve. Add quinoa to a pot with 1 ½ cup (3 cups for 4 servings) salted water and bring to a boil. Reduce heat to low and cover with a lid. Cook for 18-22 minutes or until grains are tender.  Turn off heat, cover fully with lid, and let sit for 5 minutes. Fluff with a fork.

3

Begin Cooking

Heat a large skillet over medium with 2 tbsp. (4 tbsp. for 4 servings) oil. Add onions, garlic, ginger and tomato paste to skillet. Cook for 5 minutes until onions are soft and fragrant. 

4

Prepare Raita

Meanwhile, prepare raita. Wash and chop cilantro. Wash and grate cucumbers using a box grater. Place grated cucumbers in a fine mesh sieve and press out as much liquid as possible. In a small bowl, combine cucumber, yogurt, half of the cilantro, and ½ tsp. of the (1 tsp. for 4 servings) remaining spice blend. Season with salt and set aside for Step 6.

5

Prepare Sauce

Once onions from Step 3 are soft, add remaining spice blend to skillet and stir to combine. Add diced tomatoes, 1 cup (2 cups for 4 servings) water, and red pepper flakes to taste. Bring to a simmer. Stir in cream. Taste and adjust seasoning with salt and pepper. Add chicken back to skillet and continue to simmer for another 5-10 minutes until sauce has 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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