One Pot Chicken Tikka Masala Rice

25 mins
Serves 1
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Directions

  1. 1Marinate chicken thighs with cinnamon, cumin, turmeric, paprika, salt, grated garlic, ginger, and lemon juice.
  2. 2Marinate chicken thighs with cinnamon, cumin, turmeric, paprika, salt, grated garlic, ginger, and lemon juice.
  3. 3Marinate chicken thighs with cinnamon, cumin, turmeric, paprika, salt, grated garlic, ginger, and lemon juice.
  4. 4Sear the chicken thighs in a pan until about 70% cooked.
  5. 5Sear the chicken thighs in a pan until about 70% cooked.
  6. 6Sear the chicken thighs in a pan until about 70% cooked.
  7. 7In the same pan, sauté chopped red onions until softened. Then, add the garlic, ginger, tomato paste, and the same spices as before.
  8. 8In the same pan, sauté chopped red onions until softened. Then, add the garlic, ginger, tomato paste, and the same spices as before.
  9. 9In the same pan, sauté chopped red onions until softened. Then, add the garlic, ginger, tomato paste, and the same spices as before.
  10. 10Add the rice to the pan and stir to coat it with the spice mixture.
  11. 11Add the rice to the pan and stir to coat it with the spice mixture.
  12. 12Add the rice to the pan and stir to coat it with the spice mixture.
  13. 13Pour in coconut milk and stir everything together.
  14. 14Pour in coconut milk and stir everything together.
  15. 15Pour in coconut milk and stir everything together.
  16. 16Nestle the seared chicken thighs into the rice mixture and let it finish cooking together.
  17. 17Nestle the seared chicken thighs into the rice mixture and let it finish cooking together.
  18. 18Nestle the seared chicken thighs into the rice mixture and let it finish cooking together.
  19. 19Prepare the green chutney by combining chopped cucumbers, cilantro, mint, ginger, olive oil, and salt in a measuring cup. Blend with an immersion blender until smooth.
  20. 20Prepare the green chutney by combining chopped cucumbers, cilantro, mint, ginger, olive oil, and salt in a measuring cup. Blend with an immersion blender until smooth.
  21. 21Prepare the green chutney by combining chopped cucumbers, cilantro, mint, ginger, olive oil, and salt in a measuring cup. Blend with an immersion blender until smooth.
  22. 22Fluff the cooked rice and serve it with the chicken thighs and green chutney.
  23. 23Fluff the cooked rice and serve it with the chicken thighs and green chutney.
  24. 24Fluff the cooked rice and serve it with the chicken thighs and green chutney.

Ingredients

  • 4 chicken thighs
  • 4 chicken thighs
  • 4 chicken thighs
  • 1 spoon cinnamon
  • 1 spoon cinnamon
  • 1 spoon cinnamon
  • 1 spoon cumin
  • 1 spoon cumin
  • 1 spoon cumin
  • 1 spoon turmeric
  • 1 spoon turmeric
  • 1 spoon turmeric
  • 1 spoon paprika
  • 1 spoon paprika
  • 1 spoon paprika
  • 1 spoon salt
  • 1 spoon salt
  • 1 spoon salt
  • 1 grated garlic
  • 1 grated garlic
  • 1 grated garlic
  • 1 spoon ginger
  • 1 spoon ginger
  • 1 spoon ginger
  • 1 lemon lemon juice
  • 1 lemon lemon juice
  • 1 lemon lemon juice
  • 1 spoon oil
  • 1 spoon oil
  • 1 spoon oil
  • 1 cup red onions
  • 1 cup red onions
  • 1 cup red onions
  • 1 spoon tomato paste
  • 1 spoon tomato paste
  • 1 spoon tomato paste
  • 2 cups rice
  • 2 cups rice
  • 2 cups rice
  • 1 cup coconut milk
  • 1 cup coconut milk
  • 1 cup coconut milk
  • 2 cucumbers
  • 2 cucumbers
  • 2 cucumbers
  • 1 cup cilantro
  • 1 cup cilantro
  • 1 cup cilantro
  • 1 cup mint
  • 1 cup mint
  • 1 cup mint
  • 1 spoon ginger
  • 1 spoon ginger
  • 1 spoon ginger
  • 1 spoon olive oil
  • 1 spoon olive oil
  • 1 spoon olive oil

Equipment

large bowlspoongraterlemon juicerlarge frying pantongsspatulameasuring cupimmersion blenderknife