Chicken Tikka Masala with Cauliflower Rice
- Serves
- 4 servings
- Prep
- 15 min
- Cook
- 25 min
- Cost
- $16.00
- Nutrition
- 460 cal · 38g protein
- comfort-food
- kid-favorite
- skillet
- freezer-friendly
🍳 1 pan · Picky-eater safe bet: plain chicken, sauce on the side
Chicken Tikka Masala with Cauliflower Rice is a Asian weeknight dinner that serves 4 and is on the table in about 40 minutes, for around $16 in groceries. You'll need 1 pan, and the 11 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain chicken, sauce on the side works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Cucumber salad (5 min)
Contains: Dairy— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 12-inch nonstick skilletDon't have one? Amazon →
- 12-inch locking tongsDon't have one? Amazon →
- Instant-read meat thermometerDon't have one? Amazon →
- Gallon zip-top bagsDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
- Large cutting boards (set of 2)Don't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 1½ lb boneless skinless chicken thighs
- ½ cup plain whole-milk yogurt
- 1 tbsp garam masala
- 1 can no-salt-added crushed tomatoes (28 oz)
- 1 count yellow onion
- 4 cloves garlic
- 1 tbsp fresh ginger
- 1 cup heavy cream
- 3 tbsp butter
- 24 oz frozen riced cauliflower
- 1/4 tsp salt
Steps
- Cut the chicken into chunks and toss with the yogurt, half the garam masala and salt.
- Melt 1 tbsp butter in a large skillet and brown the chicken over medium-high heat 6 minutes; set aside.
- Add the remaining butter and cook the diced onion 5 minutes, then the garlic, ginger and remaining garam masala for 1 minute.
- Stir in the tomatoes and simmer 5 minutes, then add the cream and chicken and simmer 5 more minutes until the chicken reaches 165°F. Meanwhile, microwave the cauliflower rice according to the package.
- Serve over the hot cauliflower rice. The creamy sauce is mild enough for most kids.
- Picky eater tip: let them have the cauliflower rice plain with a little butter and the sauce on the side.
- Make ahead: marinate the chicken in the fridge up to 1 day ahead, or freeze the cooked chicken and sauce up to 3 months.
On the side: Cucumber salad (5 min)
2 cucumbers, 1 bottle rice vinegar
- Thinly slice the cucumbers. Toss with a splash of rice vinegar, a pinch of sugar and a pinch of salt.
Nutrition per serving
- Protein
- 38 g
- Carbohydrates
- 16 g
- Fiber
- 4 g
- Sugar
- 6 g
- Fat
- 27 g
- Saturated fat
- 14 g
- Sodium
- 420 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop