Directions
- 1Marinate chicken thighs in cinnamon, cumin, turmeric, paprika, salt, garlic, ginger, and lemon juice.
- 2Sear chicken thighs until about 70% cooked.
- 3In the same pan, sauté chopped red onions.
- 4Add garlic, ginger and tomato paste to the pan.
- 5Add the same spices used for the marinade.
- 6Add rice to the pan and stir.
- 7Add coconut milk and stir.
- 8Nestle the seared chicken thighs into the rice mixture.
- 9Let the chicken finish cooking in the pan with the rice.
- 10Make the green chutney by blending cucumbers, cilantro, mint, ginger, olive oil, and salt.
- 11Serve 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
- 2 spoons garlic
- 2 spoons ginger
- 1 lemon lemon juice
- 2 spoons oil
- 1 cup red onions
- 2 spoons tomato paste
- 2 cups rice
- 1 cup coconut milk
- 2 cucumbers
- 1 cup cilantro
- 1 cup mint
- 1 spoon ginger
- 2 spoons olive oil
Equipment
large bowlspoongraterlemon juicerfrying pantongsspatulameasuring cupblender
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