Name: Chicken tikka with spiced rice
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 1 serving
Ingredients: 5 oz boneless skinless chicken breast, cut into 1-inch pieces; 1/4 cup basmati rice; 1/2 cup water; 1 1/2 tsp canola oil; 1/2 medium yellow onion, finely diced; 2 cloves garlic, minced; 2 1/2 tsp fresh ginger, grated; 1 tbsp tomato paste; 1 1/4 tsp garam masala; 1/4 tsp ground turmeric; 3/4 tsp salt; 1/3 cup fresh cilantro, chopped

Instructions

Prep 20 min · Cook 15 min

In a small saucepan, combine the rice, water, turmeric, and a pinch of the salt. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let rest covered for 5 minutes.
While the rice simmers, heat half the oil in a 12-inch skillet over medium-high heat. Season the chicken pieces with half the salt and half the garam masala. Add the chicken to the skillet and cook for 3 minutes, flip, and cook for 3 minutes more until golden. Done when opaque in the center, 165°F.
Transfer the chicken to a plate. Add the remaining oil to the same skillet over medium heat. Add the onion and cook for 5 minutes until softened. Stir in the garlic, ginger, tomato paste, and the rest of the garam masala and salt. Cook for 1 minute until fragrant.
Stir a splash of water into the skillet to loosen the tomato mixture into a thick sauce. Return the chicken to the pan and toss to coat for 1 minute. Fluff the turmeric rice with a fork and place on a plate, top with the chicken and sauce, and garnish with cilantro.

Nutrition

Ingredients

Instructions

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