One Pot Chicken Tikka Masala Rice
Directions
- 1Marinate chicken thighs in cumin, coriander, smoked paprika, turmeric, chili powder, salt, pepper, garam masala, ginger, garlic, and lemon juice.
- 2Sear the marinated chicken thighs in a pan until about 70% cooked.
- 3Remove the chicken from the pan and add diced onions, cooking them down.
- 4Add minced garlic, ginger, tomato paste, and the same spices used for the chicken marinade to the pan with the onions, and stir well to create the base.
- 5Add rice to the pan and mix it with the base, ensuring it is well coated.
- 6Pour coconut milk into the pan with the rice and mixture.
- 7Nestle the seared chicken thighs back into the pan with the rice and liquid, and allow it to finish cooking.
- 8While the rice is cooking, prepare the green chutney cucumbers by dicing the cucumbers.
- 9In a measuring cup, combine cilantro, mint, lemon juice, cumin, and olive oil.
- 10Blend the chutney ingredients using an immersion blender until smooth.
- 11Pour the green chutney over the diced cucumbers and mix.
- 12Once the chicken and rice dish is ready, fluff the rice.
- 13Serve the chicken tikka masala rice with the green chutney cucumbers.
Ingredients
- chicken thighs
- cumin
- coriander
- smoked paprika
- turmeric
- chili powder
- salt
- pepper
- garam masala
- ginger
- garlic
- lemon juice
- onions
- tomato paste
- rice
- coconut milk
- cucumber
- mint
- cilantro
- olive oil
Equipment
bowlgraterlemon squeezerspatulatongspanmeasuring cupimmersion blenderknifecutting board
Tips
- For a weeknight, you don't need to marinate the chicken; just sear it directly.
- The green chutney cucumber addition provides a crisp texture and light, fresh flavor to the dish.
- Fluff the rice before serving for best results.
- The dish is a rich and creamy one-pot version of chicken tikka masala with rice, resembling a lazy biryani.
- The green chutney vinaigrette is an innovative condiment that pairs well with the dish, adding a bright and herby contrast to the richness of the chicken and rice.
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