Directions
- 1Marinate chicken thighs in cinnamon, cumin, turmeric, paprika, salt, grated garlic, ginger, and lemon juice.
- 2Sear chicken thighs until about 70% cooked.
- 3In the same pan, cook the onions, garlic, ginger, tomato paste and the same spices as before.
- 4Add the rice and mix well.
- 5Pour in coconut milk and mix well.
- 6Add the seared chicken to the pan and finish cooking.
- 7Prepare the green chutney by mixing chopped cucumbers, cilantro, mint, ginger, olive oil, and salt using an immersion blender.
- 8Serve the chicken tikka masala rice with the green chutney.
Ingredients
- 4 chicken thighs
- 1 spoon cinnamon
- 1 spoon cumin
- 1 spoon turmeric
- 1 spoon paprika
- 1 spoon salt
- 1 grated garlic
- 1 spoon ginger
- 1 lemon lemon juice
- 1 oil
- 1 cup red onions
- 1 spoon tomato paste
- 2 cups rice
- 1 cup coconut milk
- 1 cucumbers
- 1 cup cilantro
- 1 cup mint
- 1 spoon ginger
- 1 cup olive oil
- 1 pinch salt
Equipment
large bowlspoongraterlemon juicerfrying pantongsspatulameasuring cupimmersion blenderknifefork
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