THRIVE MARKET’S TIKKA MASALA WITH CHICKEN AND CAULIFLOWER
THRIVE MARKET’S TIKKA MASALA WITH CHICKEN AND CAULIFLOWER
Recipe developed by: Angela Gaines for Thrive Market
Serves 4
- 3 tablespoons vegetable oil, divided
- 1 pound boneless skinless chicken breast, cut into 1-inch cubes
- ½ large onion, diced
- 2 cups cauliflower florets, chopped
- 1 teaspoon crushed red pepper flakes, optional
- 1 jar Maya Kaimal Tikka Masala
- Cooked basmati rice, for serving
- Warm 2 tablespoons oil in a cast-iron skillet over medium heat. Add chicken and brown on all sides, 1 to 3 minutes. Remove with a slotted spoon (chicken will continue cooking in the sauce), and coat pan with another 1 tablespoon oil. Add onion and sauté 5 minutes, until soft and translucent.
- Increase heat to medium-high and add cauliflower and chili flakes (if using). Cook for 3 to 4 minutes, the return chicken to the pan. Stir in simmer sauce, reduce heat, and simmer for 8 to 9 minutes, or until chicken is cooked through and cauliflower is tender. Serve with basmati rice.
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