Directions
- 1Add spices (cumin, turmeric, paprika, garam masala, salt, pepper) to a bowl.
- 2Grate garlic into the bowl.
- 3Squeeze lemon juice into the bowl.
- 4Add olive oil to the bowl.
- 5Mix the marinade ingredients together.
- 6Add chicken thighs to the marinade and mix thoroughly.
- 7Sear the marinated chicken in a pan with olive oil until about 70% cooked.
- 8Remove the chicken from the pan and set aside.
- 9Add diced onions to the same pan and cook them down with salt.
- 10Add minced garlic and ginger to the cooked onions.
- 11Add tomato paste and the same spices used for chicken to the pan and cook until fragrant.
- 12Add rice to the pan and stir to combine with the base.
- 13Pour coconut milk and water into the rice mixture and stir.
- 14Nestle the seared chicken thighs back into the rice mixture, adding any juices from the chicken plate.
- 15Cover the pan and let it cook for about 25 minutes.
- 16While the rice cooks, dice cucumbers.
- 17Prepare the green chutney vinaigrette by adding cilantro, mint, lemon juice, cumin, salt, pepper, and olive oil to a measuring cup.
- 18Blend the green chutney ingredients with an immersion blender.
- 19Pour the green chutney vinaigrette over the diced cucumbers and mix.
- 20Once the rice is cooked, fluff it up with a fork.
- 21Serve the chicken tikka masala rice with the green chutney cucumbers on top.
Ingredients
- chicken thighs
- cumin powder
- turmeric powder
- paprika
- garam masala
- salt
- black pepper
- garlic
- ginger
- lemon juice
- olive oil
- onions
- tomato paste
- rice
- coconut milk
- cucumbers
- cilantro
- mint
Equipment
bowllemon juicerspatulapantongsmeasuring cupimmersion blenderknifecutting board
Tips
- The dish is described as a "flavor party".
- It's a quick recipe, as marination isn't necessary for the chicken.
- The green chutney cucumber topping adds a crisp texture and is a perfect vessel for the herby and bright vinaigrette.
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