Recipe: Chicken Tikka Masala & Roasted Carrots

October 13, 2022Plate MethodRecipesRecipes: Fall & WinterRecipes: Holiday

This deliciously flavorful and fragrant dish tastes elaborate – but don’t let it fool you! Using semi-homemade strategies like a sauce or spice kit allow for the creation of restaurant-quality meals at home, for a lower cost. They can also eliminate the challenge of locating harder-to-find spices, which give recipes like this favored Indian dish their authentic taste.

A surprising historical theory about Tikka Masala is that it’s believed to have been created in Great Britain! Bangladeshi migrant chefs may have created the dish as a nod to the flavors from their homeland. It’s also thought that Tikka Masala may derive from murgh makhani, more popularly known as Butter Chicken, another delectable curry dish.¹ Whatever its true history, we can say that Tikka Masala is often a crowd favorite!

If you’re interested in making your Tikka Masala from scratch – try this recipe! Check out your local international market for specialty spices or signature ingredients.

Chicken Tikka Masala & Roasted Carrots

Serves 3-4

Ingredients:

• 1.5 lbs. boneless, skinless chicken breasts
• 5 large carrots
• 2 Tbsp avocado oil, divided
• 2 Tbsp Garam Masala (we use the Frontier Co-Op brand)
• 1 tsp salt plus more, to taste
• 1 Simple Steps Indian Tikka Masala Medium Curry Sauce Kit (we use the Patak’s brand)

Directions:

1. Pre-heat oven to 400°F. Line baking sheet with aluminum foil.
2. Cube chicken breasts to 1-inch, similar-shaped pieces. Place in medium bowl. Set aside.
3. Remove and discard carrot ends and peels. Halve carrots cross-wise. Quarter each half length-wise. Place in medium bowl with 1 Tbsp avocado oil. Toss to coat. Add Garam Masala spice and 1 tsp salt. Toss to coat.
4. Spread carrots across baking sheet in single layer. Roast 15 minutes.
5. Meanwhile, follow directions on curry sauce kit:
   1. 1. In large sauté pan on stove over medium heat, add remaining oil.
      2. Add dry spice packet and sauté until fragrant, stirring constantly, 1 minute.
      3. Add small sauce packet. Stir to combine, heating 1 minute.
      4. Add chicken. Sauté 3 minutes or until outside of chicken starting to brown, stirring occasionally.
      5. Add large sauce packet and water. Stir to combine, heating 1 minute.
      6. Cover and reduce heat to low. Simmer 10 minutes or until internal temperature of chicken reaches 165°F.
6. Remove carrots from oven. Toss with spatula. Return to oven, 5 minutes, or until fork-tender.
7. Remove carrots from oven. Remove chicken from heat. Serve hot.

TIP: Serve chicken and carrots over basmati rice or boiled potatoes for a complete plate method meal!

Swaps:

• For the chicken: canned chickpeas, drained and rinsed (add these in step #5)
• For the avocado oil: coconut oil, almond oil, or olive oil
• For the curry sauce kit: a jar of pre-made Tikka Masala sauce

Sources:

1. Thaker, Aruna; Barton, Arlene (2012). Multicultural Handbook of Food, Nutrition and Dietetics. John Wiley & Sons. p. 74.