Chicken Tikka Masala & Raita

with Flourist Canadian Grown Golden Quinoa

Moderate | 30 min

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Contains: Milk.

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

What We'll Send

Ginger
Flourist Canadian Grown Golden Quinoa
Red Pepper Flakes
Onion Diced 3/8"
Yogurt
Persian Cucumber
Garlic
Cilantro
Chicken Breast Diced
Tomato Paste
Whipping Cream, 36%
Diced Tomatoes
Spice Blend
Coriander, Ground Cardamom, Turmeric, Garam Masala, Cumin
Allergen Notice: We cannot guarantee the complete absence of food allergens. Our meals are prepared in a facility that contains allergens including tree nuts, peanuts, fish, shellfish, milk, soy, eggs, wheat, barley, rye, oats, triticale, mustard, sesame, and sulphites. 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.

Nutritional Info Per Serving
Calories 889
Fat 39g
Protein 50g
Carbohydrates 83g

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 Chicken
- Move oven rack to the highest position and turn oven on to broil at 550°F.
- Line a baking sheet with foil.
- Drain chicken breast and pat dry with 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.
- With clean hands, massage spices into chicken until thoroughly combined. Transfer chicken to baking sheet.
- Wash hands well.

2

Cook Chicken
- Place baking sheet in oven for 10–12 minutes. Cook until chicken has reached an interal temperature of 165°F and is golden in colour.
- Monitor closely to prevent burning.
- Remove from oven and set aside.

3

Cook Quinoa
- Rinse and drain quinoa in a fine mesh sieve.
- Add quinoa to a pot with 1 1/2 cup 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.

4

Prepare Chicken Tikka
- Heat a large skillet over medium with 2 tbsp. oil.
- Add onions, garlic, ginger and tomato paste to skillet.
- Cook for 5 minutes until onions are soft and fragrant.
- Add remaining spice blend to skillet and stir to combine.
- Add diced tomatoes and 1 cup water.
- Bring to a simmer over medium heat and add whipping cream.
- Season to taste with red pepper flakes, salt and pepper.
- Add chicken to skillet and continue to simmer for another 5–10 minutes until sauce has thickened to your liking.

5

Prepare Raita Sauce
- Meanwhile, wash cilantro and cucumber.
- Pick and chop cilantro leaves.
- Grate cucumber using a box grater.
- Place grated cucumber in a fine mesh sieve and press to remove as much liquid as possible.
- In a small bowl, combine cucumber, yogurt and half of the cilantro.
- Season to taste with salt and set aside.

6

Serve
- Divide quinoa onto serving plates.
- Top with chicken tikka.
- Garnish with remaining cilantro and raita sauce.
- Enjoy!

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