One Pan Chicken Tikka Masala Rice w Raita
Directions
- 1In a bowl, mix yogurt, ginger garlic paste, lime or lemon juice, salt, chilli powder, coriander powder, cumin powder, garam masala, and turmeric.
- 2Coat chicken thighs in the mixture and marinate for several hours or sear immediately.
- 3Sear the chicken on a high heat pan until you get a good char on both sides.
- 4Finely chop cucumber, cilantro, red onion, and tomatoes.
- 5Once the chicken is seared, set it aside. Drop the heat to medium high.
- 6Add ghee, onions, and ginger garlic paste to the pan. Cook until onions are soft and translucent.
- 7Add tomatoes and the same seasonings as before. Cook until soft and mushy.
- 8Add washed basmati rice, mix it up, and add the remaining marinade and water or chicken stock.
- 9Add the chicken back on top. Once it starts boiling, cover and let it cook for 25-30 minutes.
- 10While the chicken is cooking, make the raita. In a bowl, add yogurt, water, salt, red chilli powder, cumin powder, red onion, tomato, cucumber, green chilli (optional), and cilantro and whisk it up.
Ingredients
- 0.5 cup plain yogurt
- 1 tbsp ginger garlic paste
- 2 fresh lime or lemon juice
- 1 salt
- 1 tsp chilli powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp garam masala
- 0.25 tsp turmeric
- 4 chicken thighs
- 1 cucumber
- 1 cilantro
- 1 cup red onion
- 1 cup tomatoes
- 2 tbsp ghee
- 1 cup basmati rice
- 2 cups water or chicken stock
- 1 cup yogurt
- 2 tbsp water
- 1 salt
- 0.25 tsp red chilli powder
- 0.5 tsp cumin powder
- 3 tbsp red onion
- 3 tbsp tomato
- 3 tbsp cucumber
- 1 green chilli
- 2 tbsp freshly chopped coriander
Equipment
knifebowlfrying pantongswooden spoon
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