Chicken tikka masala with basmati rice and naan

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Chicken tikka masala with basmati rice and naan

Chicken tikka masala with basmati rice and naan

Soy-Free, <600 Calories, Protein Plus

2 Servings, 660 Calories/Serving

35–45 Minutes

In this family favorite, chicken is marinated in a masala-spiced yogurt sauce, then simmered in tomatoes and coconut milk and ladled over steamed rice.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 cup basmati rice
  • 1¼ pounds boneless skinless chicken breast strips
  • Peeled fresh garlic
  • 2 lemons
  • ¼ cup Greek yogurt
  • 1 yellow onion
  • Fresh ginger
  • Fresh cilantro
  • 2 tablespoons unsalted butter (optional)
  • Masala spice blend (coriander - cumin - cardamom - garam masala - sweet paprika - nutmeg)
  • ½ teaspoon cayenne (optional)
  • 1 cup diced tomatoes
  • ½ cup coconut milk
  • 3 ounces baby spinach
  • 2 naan

Nutrition per serving

Total Fat 21g (27% DV), Sat. Fat 3.5g (18% DV), Trans Fat 0g, Cholest. 105mg (35% DV), Sodium 450mg (20% DV), Total Carb. 72g (26% DV), Fiber 5g (18% DV), Total Sugars 5g (Incl. 0g Added Sugars, 0% DV), Protein 43g
Contains: Milk, Wheat


2-serving instructions (4-serving modifications in red)

Wash produce before use


Cook the rice

  • In a fine-mesh strainer, rinse the rice.
In a medium sauce pot, combine the rice and 1½ cups lightly salted water Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and the water is absorbed, 12 to 14 minutes. Fluff with a fork, cover, and keep warm. While the rice cooks, marinate the chicken.


Marinate the chicken

  • Cut a small corner from the chicken packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.
  • Finely chop, press, or grate enough garlic to measure 1½ teaspoons.
  • Juice 1 lemon.
  • Cut the other lemon into wedges for serving.
In a medium bowl, stir together the chicken, garlic, lemon juice, and yogurt and season with salt and pepper. Set aside to marinate. While the chicken marinates, prepare the remaining ingredients.


Prep the ingredients

  • Peel and coarsely chop the yellow onion.
  • Grate or peel and finely chop enough ginger to measure 1 teaspoon.
  • Coarsely chop the cilantro.


Cook the chicken

In a large sauce pot over medium-high heat, warm 2 tablespoons oil until hot but not smoking. Add the chicken and cook, stirring occasionally, until just cooked through, 3 to 4 minutes. Transfer to a plate. Do not clean the pot.


Make the sauce; toast the naan

In the same pot used for the chicken, warm the butter or 2 tablespoons oil over medium heat until hot but not smoking. Add the onion, season with salt, and cook, stirring occasionally, until softened, 4 to 5 minutes. Stir in the ginger, masala spice blend, and as much cayenne as you like and cook until fragrant, about 1 minute. Stir in the tomatoes and ½ cup water, then add the coconut milk and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until the sauce thickens slightly, 6 to 8 minutes. Stir in the chicken and cook until the chicken is heated through, 1 to 2 minutes. Remove from the heat and fold in the baby spinach. Season to taste with salt and pepper.
When the chicken is almost done, on the stovetop directly over a flame, or in a dry medium frying or grill pan over medium heat, warm the naan until lightly toasted, about 30 seconds per side. Alternatively, toast it in a toaster.
Tear the naan into four pieces.


Transfer the rice to individual bowls; top with the chicken and sauce. Sprinkle on the cilantro. Serve with the lemon wedges and naan.

Kids can!
  • Rinse the rice.
  • Measure out the garlic and ginger.
  • Juice the lemon.
  • Tear the naan into pieces.
  • Serve the meal.