While invented in the UK, Chicken Tikka Masala has become the most popular dish in Indian restaurants across the world. In our version, we honor the undeniably delicious recipe with fresh ingredients and spices. We marinate our chicken in a tandoori spiced yogurt, roast it, then add it to the mouth-watering tomato sauce, prepared with a hint of cream and aromatic spices. This dish is paired with a serving of Basmati saffron rice, which is grown in the Himalayan foothills, prepared with real saffron threads and cooked with whole cardamom pods and bay leaves.
Serv. Size 8 fl oz, Serv. Per Container 2, Amount Per Serving Calories 360, Total Fat 15g (19% DV), Sat. Fat 7g (35% DV), Trans Fat 0g, Cholest. 60mg (20% DV), Sodium 480mg (21% DV), Total Carb. 42g (15% DV), Dietary Fiber 2g (7% DV), Sugars 3g (Includes 0g added sugars, 0% DV), 0% DV), Protein 13g, Vitamin D (0% DV), Calcium 158mg (10% DV), Iron 1mg (6% DV), Potassium 404mg (8% DV).
Chicken Tikka Masala: Chicken Raised Without Antibiotics (Boneless), Crushed Tomatoes (Tomatoes, Salt), Tomato Puree (Tomatoes, Citric Acid), Heavy Cream, Butter (Cream), Low Fat Yogurt (Cultured Pasteurized Milk, Skim Milk), Garlic, Ginger, Cultured Dextrose, Sugar, Salt, Lemon Juice, Spices, Chickpea Flour, Expeller Pressed Canola Oil, Turmeric, Paprika, Garam Masala (Spice Blend).
Saffron Rice: Basmati Rice (Water, Basmati rice), Expeller Pressed Canola Oil, Cultured Dextrose, Salt, Spices, Saffron.
Microwave: Remove sleeve. Peel back film 2 inches on entrée side. Heat on high 3-5 minutes or until hot. Let stand 2 minutes. Enjoy! *cook times may vary
Stove Top: Take out 2 medium pans (non-stick prefferred). Add 1/4 cup of water into each pan. Add rice to one pan and the curry to another. Apply medium/low heat for 6 to 8 minutes, stirring occasionally, until product is pipping hot. Transfer rice and curry to a bowl or plate.
Oven/Toaster Oven: Pre-heat oven to 350°F. Add 1/4 cup of water into an oven safe baking container. Remove film from food tray and empty contents of package into oven-safe baking container; keeping rice and curry separated. Discard food tray. Cover baking container with tin foil. Bake the dish for 20-25 minutes or until entrée is piping hot in the center. Handle carefully, contents will be piping hot.