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Chicken Tikka Masala
with Minted Cucumber Salad & Naan
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Fri Delivery Only
Recipe only available for Friday delivery.
WW™ Approved
Our recipes that have the WW™ Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. Smart Point Values ® (SPVs) are assigned to recipes on an “as packaged” basis. To learn more about WW™ visit our partner’s website at WW.com.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
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Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at our partner at the American Diabetes Association. A recipe with this badge features non-starchy, fibrous vegetables with a limit on calories, total carbohydrates, saturated fat, added sugar and sodium. For those chefs following ADA guidelines, it is recommended that no additional salt be added to this recipe when prepared and for chefs to skip all salting steps of a recipe. See nutrition information on your current page or at blueapron.com for sodium “as packaged”. To find out more about the American Diabetes Association's guidelines visit our partner’s website www.diabetes.org.
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- Est. Cals/serving
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The word “tikka” means bits or pieces and “masala” means mixture of spices. Though this dish has roots in India, it gained popularity in England and is now considered one of the country’s national dishes. Usually a creamy sauce with tomatoes, the many spices play the most important role in flavoring the dish. Our signature blend includes cayenne pepper for heat, so you don’t have to use all of it if you prefer a milder sauce.
Get Cooking
fresh
ingredients
Title
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3 cloves Garlic
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1 Small Piece Ginger
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1 bunch Mint
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1 bunch Cilantro
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1 Bird's Eye Chili
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1 English Cucumber
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1 Red Onion
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2 Boneless, Skinless Chicken Breasts
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1 Lemon
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1 Tbsp Tikka Masala Spices
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1 14.5-Ounce Can Diced Tomatoes
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½ cup Half-And-Half
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1 Naan
step-by-step
instructions
1
Prepare your ingredients:
Preheat the oven to 400°F. Wash and dry the fresh produce. Peel and mince the garlic and ginger. Roughly chop the mint and cilantro leaves. If you like spicy food, cut the stem off the birdseye chili, then thinly slice the chili.(Wash your hands thoroughly after handling the chili.) Otherwise, you can leave them whole. Peel and large dice the cucumber. Peel and slice the red onion. Cut the chicken into 1-inch chunks.
2
Make the cucumber salad:
In a medium bowl, combine the mint, cucumber, the juice of the whole lemon, half the cilantro, and half the sliced red onion. (You don’t need to use the whole onion, so reserve the rest for another use, if you like.) Add some or all of the birdseye chili, if you want it spicy. Drizzle the salad with a little olive oil, and season with salt and pepper to taste. Toss to combine.
3
Cook the chicken:
In a large pan, heat some oil on medium-high until hot. Add the chicken, season with salt and pepper, and cook 2 to 3 minutes, or until browned on the outside, stirring occasionally.
4
Make the sauce:
Add the garlic and ginger, and cook about 1 minute, or until fragrant, stirring. Stir in the tikka masala spices and the diced tomatoes. Season with salt and pepper. Simmer the mixture 2 to 3 minutes, or until slightly thickened. Stir in the half-and-half, and simmer 2 to 3 minutes longer, or until the chicken is cooked through.
5
Warm the naan:
Place the naan on a baking sheet, or directly on the oven rack, and heat it in the oven for 2 to 3 minutes, or until warmed through and soft.
6
Plate your dish:
Divide the chicken tikka masala and cucumber salad between 2 plates. Garnish with the remaining cilantro. Serve each with the warm naan. Enjoy!
1
Prepare your ingredients:
Preheat the oven to 400°F. Wash and dry the fresh produce. Peel and mince the garlic and ginger. Roughly chop the mint and cilantro leaves. If you like spicy food, cut the stem off the birdseye chili, then thinly slice the chili.(Wash your hands thoroughly after handling the chili.) Otherwise, you can leave them whole. Peel and large dice the cucumber. Peel and slice the red onion. Cut the chicken into 1-inch chunks.
2
Make the cucumber salad:
In a medium bowl, combine the mint, cucumber, the juice of the whole lemon, half the cilantro, and half the sliced red onion. (You don’t need to use the whole onion, so reserve the rest for another use, if you like.) Add some or all of the birdseye chili, if you want it spicy. Drizzle the salad with a little olive oil, and season with salt and pepper to taste. Toss to combine.
3
Cook the chicken:
In a large pan, heat some oil on medium-high until hot. Add the chicken, season with salt and pepper, and cook 2 to 3 minutes, or until browned on the outside, stirring occasionally.
4
Make the sauce:
Add the garlic and ginger, and cook about 1 minute, or until fragrant, stirring. Stir in the tikka masala spices and the diced tomatoes. Season with salt and pepper. Simmer the mixture 2 to 3 minutes, or until slightly thickened. Stir in the half-and-half, and simmer 2 to 3 minutes longer, or until the chicken is cooked through.
5
Warm the naan:
Place the naan on a baking sheet, or directly on the oven rack, and heat it in the oven for 2 to 3 minutes, or until warmed through and soft.
6
Plate your dish:
Divide the chicken tikka masala and cucumber salad between 2 plates. Garnish with the remaining cilantro. Serve each with the warm naan. Enjoy!
Tips from Home Chefs
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