Image by Caroline Attwood
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Chicken Tikka Masala with Cucumber Salad

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Chicken Tikka Masala with Cucumber Salad

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Ingredients

Cucumber Salad
1 tbsp of Valicenti Arugula & Pistachio Pesto
1 bunch mint, chopped
1 bunch cilantro or parsley, chopped
1 English cucumber, cut matchstick
1 red onion, quartered and sliced
1/2 lemon, juiced
1 tbsp extra virgin olive oil

Chicken Tikka Masala
2 tbsp extra virgin olive oil
1 1/4 lb boneless, skinless chicken breast, cubed
12.5 oz jar of Maya Kaimal Kashmiri Curry (we found this one at Lull Farm)
½ cup half-and-half (more as needed
1 Naan per serving (or your favorite flatbread!)

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Method

Cucumber Salad: Combine cucumber and onion in a bowl, and mix olive oil, herbs, pesto, and lemon juice separately. Then toss vegetables into dressing until thoroughly combined. Refrigerate until serving. (Feel free to complete this step well in advance)

Chicken tikka masala: Heat olive oil in a sauté pan over medium-high heat, then add chicken and cover. Stir occasionally, and cook until the juices run clear and the chicken is cooked through. Then, add in the jar of Kashmiri Curry along with the half-and-half, stir together until thoroughly combined, then cover and braise over low heat for at least one hour (we want the flavor to really set in from the curry sauce, so the longer, the better!) For the last 10-15 minutes, simmer with the cover off until thickened.

Serve over rice or pasta with cucumber salad and naan on the side, and garnish with cilantro. If you especially love our pesto, feel free to add an extra dollop to your salad!

Serves 3.

(Note: This recipe would also be incredible served with our Saffron Spaghettini when we have it in rotation!)