Tikka Masala Preparation

A simple take on a traditional recipe, this meal blends aromatic spices with garlic and ginger for a flavorful dish you’ll want again.

Tikka Masala Preparation

Included Ingredients

Chicken, lite coconut milk, onion, salt, ginger paste, tomato, sugar, cilantro, seasonings.

Groceries Needed

  • Jasmine rice
  • Naan bread
  • Greek yogurt or lite coconut milk, if desired

Optional Additions

  • Cumin (for stronger flavors)
  • Garlic (for stronger flavors)
  • Fresh cilantro or lime wedges for garnish
  • Large diced potatoes

Preparation & Serving Instructions

Cook times are for frozen meals. Times may vary by slow cooker/pressure cooker. Ensure all food reaches 165°F (74°C) before serving. If cooking a thawed meal, use the shorter cooking time listed as a guideline.

Cook: Follow the cooking instructions below. Can added largely diced potatoes at beginning of cook time.

Serve: For a richer flavor, add a few scoops of Greek yogurt or heavy cream. Serve over Jasmine rice with naan bread.

Low Carb Serving Option:

Serve over riced cauliflower or a blend of riced cauliflower and brown rice.

Small

Meals feed 2-3

Oven

Thaw meal in refrigerator overnight. When thawed, place in oven proof baking dish, cover and bake at 350F for 45 minutes or to an internal temperature of 165 F. Shred and serve.

Pressure Cooker

Cook on manual for 15 minutes, natural pressure release or to internal temperature of 165 F. May add up to 1/4 cup of liquid before cooking to bring up to pressure. *If chicken isn't cooked through after 15 minutes, shred and return to pressure cooker. Cook on sauté setting until cooked through.

Slow Cooker

Using a 1.5-2 quart slow cooker, cook on low 3-4 hours or to an internal temperature of 165° F. Cube chicken and allow to soak in juices prior to serving.

Seasoning

For stronger flavors, add 30-60 minutes before serving:

Cumin | ¼ tsp

Garlic | ¼ tsp

Medium

Meals feed 4-6

Slow Cooker

Cook on low 3-4 hours, or to an internal temperature of 165° F. Cube chicken and allow to soak in juices prior to serving.

Pressure Cooker

Cook on manual for 30 minutes, natural pressure release or to internal temperature of 165 F. May add up to 1/4 cup of liquid before cooking to bring up to pressure. *If chicken isn't cooked through after 30 minutes, shred and return to pressure cooker. Cook on sauté setting until cooked through.

Seasoning

For stronger flavors, add 30-60 minutes before serving:

Cumin | ½ tsp

Garlic | ½ tsp

Nutrition Facts

Serving Size | 0.5 cup
281 Calories | 11.8g Total Fat | 7.4g Carbs | 1.8g Fiber | 35.8g Protein | 4.3g Sugars | 9.8g Sat. Fat | 839mg Sodium

Allergens: None listed. Your meal package will identify if substitutions have been made.

Nutrition Facts and allergen data apply to standard recipes only and do not reflect allergy substitutions or customer-provided ingredients.

The above Nutrition Facts refer to meals prepared at in-person classes and may slightly differ from delivered meals. Please refer to the label on the meal for the most accurate nutrition information.