Chicken Tikka Masala

with Crispy Garlic Haricot Vert

Tikka masala is as traditional as Indian cuisine gets. We take all of its big flavors and round out the sauce with cool, light Greek yogurt, resulting in a dish that is much milder than you might expect. Served alongside crunchy haricot vert, brown basmati rice, fresh warm naan, and zesty, traditional chutneys, tonight’s meal is truly a special one.

Ingredients

  • jidori chicken
    (Jidori chicken, green chilies, cilantro, aromatic spices)

    brown basmati rice

    chickpeas

    cauliflower

    haricot vert

    mango chutney
    (Mango, ginger, cinnamon, star anise, orange zest, lime zest, cayenne, white vinegar, shredded coconut)

  • tikka masala marinade
    (Stonyfield Farms Greek yogurt, buttermilk, fresh lime juice, honey, coriander seed, curry powder, cilantro, mint, salt)

    tikka masala sauce
    (Crushed tomatoes, tomato paste, curry powder, fresh turmeric, young ginger, reduced white wine, reduced white wine, sweet onions, slow cooked garlic, coriander seed, cumin seed)

    parboiled yukon gold potatoes

    naan
    (GLUTEN FREE: Gluten-free tortillas)

    Greek yogurt

    crispy garlic sauce
    (Garlic slices crisped in extra-virgin olive oil, hoisin, mirin, & rice vinegar)

Kids icon

Getting Your Kids Involved:

Jazz up the naan by having your kids brush the pieces with oil and then sprinkle with freshly chopped garlic or garlic powder before warming it in the oven.

Encouraging Picky Eaters:

Naan is bread, and since we find most kids love bread, have little ones break off pieces of naan, fill it with pieces of chicken and top with their favorite chutney to make mini Indian “tacos,” or whatever name you come up with that will get them excited to eat.

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What You Need

2 Cutting Boards (one for chicken, one for veg)
Baking Sheet
Baking Sheets
Bread Knife
Chef's Knife
Cutting Board
Large Salad Bowl
Large Skillet
Large bowl
Medium Pot
Small Pot
Steak Knife
Strainer
Tongs

Instructions

1Step One

Preheat the oven to 350˚ F. (for heating the naan in Step 3).  Cut chicken into 1.5” cubes* and place them in a large bowl. Stir in the tikka masala marinade and let rest for 10 minutes. Drain and discard any extra marinade prior to cooking. Pour the rice into a measuring cup, note the volume, and place into a medium pot. Add twice the amount of water to the rice (i.e. for 1 cup of rice, use 2 cups of water). Cover the pot and place over high heat. Bring just to a boil and, keeping the lid on, reduce the heat to the lowest setting . Let cook for 30-40  minutes, or until the water is absorbed and the rice is tender. Remove the from the heat, fluff the rice with a fork, and cover again. Leave covered until ready to serve.

2Step Two

While the rice is cooking, chop the cauliflower into bite sized pieces on a clean cutting board. Coat the bottom of a large pot with oil and then set over medium-to-high heat. When the oil is hot, gently place the chicken into the pot and cook, untouched until lightly golden on one side, about 3 minutes. Turn the chicken pieces over and continue cooking for an additional 3-5 minutes, turning to brown evenly. Turn off heat and strain any excess oil from the pan. Pour the tikka masala sauce over the chicken and return to medium heat. Stir and when the sauce is warm, add the chickpeas, the potatoes, and the cauliflower. Bring just to a boil over high heat, and then reduce to a simmer. Add 1/2-1 cup of water and mix until you reach your preferred consistency. Cover and cook for 10 minutes.

3Step Three

Lightly coat the bottom of a large sauce pan with oil and set over medium heat. When the oil is hot, gently slide in the haricot vert and cook for two minutes while turning to heat evenly. Stir in the crispy garlic sauce and bring just to a boil, then remove from heat before serving. Serve the tikka masala accompanied by the rice, the haricot vert, the naan, and the traditional chutneys on the side. Enjoy!

4Step Four

Lightly coat the bottom of a large sauce pan with oil and set over medium heat. When the oil is hot, gently slide in the haricot vert and cook for two minutes while turning to heat evenly. Stir in the crispy garlic sauce and bring just to a boil, then remove from heat before serving.

Serve the tikka masala accompanied by the rice, the haricot vert, the naan, and the traditional chutneys on the side. Enjoy!

Tips icon

Tips

  • If you have a pair of kitchen shears, they are a great tool for cutting chicken into cubes or strips. They’re a major time-saver since you won’t need to clean an extra cutting board!
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