By savea hall
Cut the boneless chicken thighs into bite-sized pieces. In a bowl, mix the pieces with 1/2 cup of plain yogurt, 1 tablespoon of garam masala, 1/2 teaspoon turmeric, and a sprinkle of salt. Marinate in the refrigerator for at least 30 minutes.
In a large pot, heat 2 tablespoons of vegetable oil over medium heat. Finely chop the onion and add it to the pot, cooking until golden brown.
Add the grated ginger and minced garlic to the pot and sauté for about 1 minute until fragrant.
Stir in the tomato paste, remaining 1 tablespoon of garam masala, and 1/2 teaspoon of turmeric. Cook for an additional 2 minutes.
Pour in the crushed tomatoes along with a pinch of salt. Bring the mixture to a simmer and let it cook for 5 minutes.
Add the marinated chicken to the pot. Stir well to coat the chicken with the sauce, then cover and simmer for about 30 minutes until the chicken is cooked through and tender.
While the chicken is cooking, prepare the basmati rice. Rinse 2 cups of basmati rice under cold water. In a separate pot, bring 3.5 cups of water to a boil with a pinch of salt. Add the rice to the boiling water, reduce heat to low, cover, and cook for 15 minutes. Remove from heat and let it sit, covered, for an additional 5 minutes.
To make the cucumber raita, mix the grated cucumber with the remaining 1/2 cup of yogurt. Add a pinch of salt and stir well.
Once the chicken is cooked, taste and adjust the seasoning if needed. Serve the chicken tikka masala over the basmati rice, garnished with fresh cilantro. Accompany it with cucumber raita on the side.
How did this recipe turn out? Let others know!
to rate this recipe
This Main Course Indian Rice Chicken recipe is ready in 90 minutes and features boneless chicken thighs, basmati rice (dry), plain yogurt and other delicious ingredients. Contains 650 calories total.
Cut the boneless chicken thighs into bite-sized pieces. In a bowl, mix the pieces with 1/2 cup of plain yogurt, 1 tablespoon of garam masala, 1/2 teaspoon turmeric, and a sprinkle of salt. Marinate in the refrigerator for at least 30 minutes.
In a large pot, heat 2 tablespoons of vegetable oil over medium heat. Finely chop the onion and add it to the pot, cooking until golden brown.
Add the grated ginger and minced garlic to the pot and sauté for about 1 minute until fragrant.
Stir in the tomato paste, remaining 1 tablespoon of garam masala, and 1/2 teaspoon of turmeric. Cook for an additional 2 minutes.
Pour in the crushed tomatoes along with a pinch of salt. Bring the mixture to a simmer and let it cook for 5 minutes.
Add the marinated chicken to the pot. Stir well to coat the chicken with the sauce, then cover and simmer for about 30 minutes until the chicken is cooked through and tender.
While the chicken is cooking, prepare the basmati rice. Rinse 2 cups of basmati rice under cold water. In a separate pot, bring 3.5 cups of water to a boil with a pinch of salt. Add the rice to the boiling water, reduce heat to low, cover, and cook for 15 minutes. Remove from heat and let it sit, covered, for an additional 5 minutes.
To make the cucumber raita, mix the grated cucumber with the remaining 1/2 cup of yogurt. Add a pinch of salt and stir well.
Once the chicken is cooked, taste and adjust the seasoning if needed. Serve the chicken tikka masala over the basmati rice, garnished with fresh cilantro. Accompany it with cucumber raita on the side.
Calories per Serving: 650
Your Rating:
