One Pot Chicken Tikka Masala Rice

25 mins
Serves 1
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Directions

  1. 1Marinate chicken thighs in cinnamon, cumin, turmeric, paprika, salt, garlic, ginger, and lemon juice.
  2. 2Marinate chicken thighs in cinnamon, cumin, turmeric, paprika, salt, garlic, ginger, and lemon juice.
  3. 3Marinate chicken thighs in cinnamon, cumin, turmeric, paprika, salt, garlic, ginger, and lemon juice.
  4. 4Sear chicken thighs until about 70% cooked.
  5. 5Sear chicken thighs until about 70% cooked.
  6. 6Sear chicken thighs until about 70% cooked.
  7. 7In the same pan, sauté chopped red onions.
  8. 8In the same pan, sauté chopped red onions.
  9. 9In the same pan, sauté chopped red onions.
  10. 10Add garlic, ginger and tomato paste to the pan.
  11. 11Add garlic, ginger and tomato paste to the pan.
  12. 12Add garlic, ginger and tomato paste to the pan.
  13. 13Add the same spices used for the marinade.
  14. 14Add the same spices used for the marinade.
  15. 15Add the same spices used for the marinade.
  16. 16Add rice to the pan and stir.
  17. 17Add rice to the pan and stir.
  18. 18Add rice to the pan and stir.
  19. 19Add coconut milk and stir.
  20. 20Add coconut milk and stir.
  21. 21Add coconut milk and stir.
  22. 22Nestle the seared chicken thighs into the rice mixture.
  23. 23Nestle the seared chicken thighs into the rice mixture.
  24. 24Nestle the seared chicken thighs into the rice mixture.
  25. 25Let the chicken finish cooking in the pan with the rice.
  26. 26Let the chicken finish cooking in the pan with the rice.
  27. 27Let the chicken finish cooking in the pan with the rice.
  28. 28Make the green chutney by blending cucumbers, cilantro, mint, ginger, olive oil, and salt.
  29. 29Make the green chutney by blending cucumbers, cilantro, mint, ginger, olive oil, and salt.
  30. 30Make the green chutney by blending cucumbers, cilantro, mint, ginger, olive oil, and salt.
  31. 31Serve the chicken tikka masala rice with the green chutney.
  32. 32Serve the chicken tikka masala rice with the green chutney.
  33. 33Serve the chicken tikka masala rice with the 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
  • 2 spoons garlic
  • 2 spoons garlic
  • 2 spoons garlic
  • 2 spoons ginger
  • 2 spoons ginger
  • 2 spoons ginger
  • 1 lemon lemon juice
  • 1 lemon lemon juice
  • 1 lemon lemon juice
  • 2 spoons oil
  • 2 spoons oil
  • 2 spoons oil
  • 1 cup red onions
  • 1 cup red onions
  • 1 cup red onions
  • 2 spoons tomato paste
  • 2 spoons tomato paste
  • 2 spoons 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
  • 2 spoons olive oil
  • 2 spoons olive oil
  • 2 spoons olive oil

Equipment

large bowlspoongraterlemon juicerfrying pantongsspatulameasuring cupblender