Tikka Masala Bowls
Prep Time
Cooking Mode
⅓ cup cider vinegar
¼ cup water
½ tsp sugar
¼ tsp salt
½ cup red onion, thinly sliced
1 cup sliced English cucumber
1 tbsp butter
400 g chicken breast
1 jar Marigold Tikka Masala Sauce
3 cups cooked basmati rice
1 cup thinly sliced red cabbage
¼ cup plain yogurt
1 tbsp chopped fresh cilantro
1 tbsp chopped fresh mint, optional
⅓ cup cider vinegar
¼ cup water
½ tsp sugar
¼ tsp salt
½ cup red onion, thinly sliced
1 cup sliced English cucumber
1 tbsp butter
400 g chicken breast
1 jar Marigold Tikka Masala Sauce
3 cups cooked basmati rice
1 cup thinly sliced red cabbage
¼ cup plain yogurt
1 tbsp chopped fresh cilantro
1 tbsp chopped fresh mint, optional
Directions
1Pour vinegar, water, sugar, and salt in small microwave-safe bowl. Microwave on high 30 seconds, until steaming hot. Stir until sugar is dissolved.
2Place red onion and cucumber in a jar. Pour hot vinegar mixture over vegetables. Seal jar and shake to combine. Set aside for about 20 minutes.
3Prepare chicken tikka masala according to directions on the sauce jar.
4Divide rice and tikka masala into serving bowls. Top with cabbage, pickled vegetables, a drizzle of yogurt, and chopped herbs and serve.
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Personal Note
Personal Note