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Chicken Tikka Masala
with Rice & Spinach
30 MIN
+$1.45/serving
4 Servings
From the Test Kitchen
Chefs! We’re bringing you a series of recipes designed with ease of cooking and cleanup in mind, but without sacrificing the incredible flavors you’ve come to expect from a classic Blue Apron meal. This recipe is inspired by the classic Indian flavors of chicken tikka masala, a dish known for its bold spices and tomato-based sauce. We’re serving our vadouvan curry-seasoned chicken in classic tomato achaar, seasoned with tamarind, red chili powder, sesame oil, and more, plus a little cream to add the perfect finishing touch of richness.
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NutritionPER SERVING
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Calories780 Cals (est.)
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fresh
ingredients
Title
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28 oz Chopped Chicken Breast
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1 cup Jasmine Rice
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1 14.5-Oz Can Crushed Tomatoes
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2 Tbsps Tomato Achaar
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5 oz Baby Spinach
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2 Tbsps Tomato Paste
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1 bunch Mint
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½ cup Cream
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2 tsps Vadouvan Curry Powder
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⅓ cup Asian-Style Sautéed Aromatics
step-by-step
instructions
1
Cook the rice
In a medium pot, combine the rice, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.
2
Prepare the mint
Meanwhile, wash and dry the fresh produce. Pick the mint leaves off the stems.
3
Brown the chicken
Pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and the curry powder. Toss to coat.In a large, high-sided pan (or pot), heat 1 tablespoon of olive oil on medium-high until hot. Working in two batches, add the seasoned chicken. Cook, stirring occasionally, 4 to 6 minutes, or until browned. Leaving any browned bits (or fond) in the pan, transfer to a plate.
4
Start the tikka masala
Heat the pan of reserved fond on medium-high until hot. Add the sautéed aromatics, tomato paste, and tomato achaar. Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined. Add the crushed tomatoes (carefully, as the liquid may splatter) and 1/2 cup of water. Season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until slightly thickened and combined.
5
Finish the tikka masala & serve your dish
To the pan of tikka masala, add the browned chicken, cream, and spinach; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until the spinach is wilted and the chicken is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished chicken tikka masala over the cooked rice. Garnish with the mint leaves (tearing just before adding). Enjoy!
1
Cook the rice
In a medium pot, combine the rice, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.
2
Prepare the mint
Meanwhile, wash and dry the fresh produce. Pick the mint leaves off the stems.
3
Brown the chicken
Pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and the curry powder. Toss to coat.In a large, high-sided pan (or pot), heat 1 tablespoon of olive oil on medium-high until hot. Working in two batches, add the seasoned chicken. Cook, stirring occasionally, 4 to 6 minutes, or until browned. Leaving any browned bits (or fond) in the pan, transfer to a plate.
4
Start the tikka masala
Heat the pan of reserved fond on medium-high until hot. Add the sautéed aromatics, tomato paste, and tomato achaar. Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined. Add the crushed tomatoes (carefully, as the liquid may splatter) and 1/2 cup of water. Season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until slightly thickened and combined.
5
Finish the tikka masala & serve your dish
To the pan of tikka masala, add the browned chicken, cream, and spinach; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until the spinach is wilted and the chicken is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished chicken tikka masala over the cooked rice. Garnish with the mint leaves (tearing just before adding). Enjoy!
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