By Blaire
In a medium saucepan, bring 2 cups of water to a boil. Add 150 g of basmati rice and a pinch of salt. Stir, cover with a lid, and reduce the heat to low. Cook for about 12-15 minutes or until the rice is tender and water is absorbed. Turn off the heat and let it sit, covered, for 5 more minutes. Fluff the rice with a fork before serving.
In a pan, heat 1 tbsp of vegetable oil over medium heat. Add the chicken thighs and season with salt and black pepper. Cook until browned on all sides and cooked through, about 8-10 minutes.
Pour 1/2 cup of tikka masala sauce over the chicken in the pan. Simmer on low heat for about 5-7 minutes until the chicken is well coated and the flavors are absorbed.
In another small pot, bring a small amount of water to boil. Add the peas and a pinch of salt, cooking for about 3-4 minutes until tender. Drain and set aside.
Serve the cooked basmati rice on a plate. Top it with the chicken tikka masala. Sprinkle the cooked peas around the edge of the plate.
Garnish the dish with 2 tbsp of yogurt and 2 tbsp of chopped cilantro before serving.
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This Indian Main Course Dinner recipe is ready in 45 minutes and features Chicken thighs, Tikka masala sauce, Basmati rice and other delicious ingredients. Contains 650 calories total.
In a medium saucepan, bring 2 cups of water to a boil. Add 150 g of basmati rice and a pinch of salt. Stir, cover with a lid, and reduce the heat to low. Cook for about 12-15 minutes or until the rice is tender and water is absorbed. Turn off the heat and let it sit, covered, for 5 more minutes. Fluff the rice with a fork before serving.
In a pan, heat 1 tbsp of vegetable oil over medium heat. Add the chicken thighs and season with salt and black pepper. Cook until browned on all sides and cooked through, about 8-10 minutes.
Pour 1/2 cup of tikka masala sauce over the chicken in the pan. Simmer on low heat for about 5-7 minutes until the chicken is well coated and the flavors are absorbed.
In another small pot, bring a small amount of water to boil. Add the peas and a pinch of salt, cooking for about 3-4 minutes until tender. Drain and set aside.
Serve the cooked basmati rice on a plate. Top it with the chicken tikka masala. Sprinkle the cooked peas around the edge of the plate.
Garnish the dish with 2 tbsp of yogurt and 2 tbsp of chopped cilantro before serving.
Calories per Serving: 650
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