One packet. One recipe. A full meal for four in 30 minutes.
The curry house classic, made easy for your kitchen! You'll make a simple Tikka Masala sauce that runs brighter and tangier than butter chicken, with more spice up front and a warmth that builds instead of shouting. Everything the sauce needs is measured into this packet, and Meherwan's recipe walks you through the rest from the back of the pack. Thirty minutes after you open it, four people are eating. That math holds up on a Wednesday.
You bring the chicken, yogurt, crushed tomato, fresh veg, and heavy cream. The packet does the rest!
About the packet:
- 30-minute recipe, serves 4!
- Recipe from Chef Meherwan Irani, printed on the packet.
- Pairs well with basmati rice, naan, a fresh salad, or grilled vegetables
Recipe included on the packet:
Marinate the chicken: 1 lb boneless skinless chicken breasts or thighs, cut into 1-inch pieces · 2 tsp Tikka Masala Blend · 1/4 cup plain whole milk yogurt · 1 tsp vegetable or avocado oil · Kosher salt
Combine chicken, Tikka Masala Blend, yogurt, oil, and a pinch of salt in a mixing bowl. Cover and refrigerate until ready to cook.
Make the tikka masala sauce: 3 Tbsp vegetable or avocado oil · 1 large yellow onion, diced · Kosher salt, to taste · 1 tsp ginger, minced or paste · 1 tsp garlic, minced or paste · 2 Tbsp Tikka Masala Blend · 15 oz can crushed tomato · 1/2 cup heavy cream · Cilantro, for garnish
Heat oil in a large pan over medium-high heat. Add onions and a pinch of salt, sauté until golden brown. Add Tikka Masala Blend, ginger, and garlic. Cook for 1 minute. Stir in crushed tomatoes and 1 cup hot water. Simmer for about 10 minutes on medium heat. Add the chicken and simmer until internal temperature reaches 165°F, about 10 minutes.
Add heavy cream and simmer until sauce is thickened. Taste and season to your liking. Garnish with cilantro and serve with basmati rice or naan!
