One-Pan Chicken Tikka Rice Bake

Ingredients

• 6 chicken thighs
• 4 tbsp natural yoghurt (For the marinade)
• 2 tbsp chicken tikka paste (For the marinade)
• 1 tbsp garam masala (For the marinade)
• 1 tsp turmeric (For the marinade)
• 2 bell peppers
• 1 onion
• 1 tbsp minced ginger
• 1 tbsp minced garlic
• 1 red chilli
• 1 tbsp chicken tikka paste (Added to the rice mixture)
• 2 tsp turmeric (Added to the rice mixture)
• 150 g dry basmati rice
• 400 ml chicken stock
• lemon wedges (For garnish)
• 1 tbsp fresh coriander (Source specifies 1–2 tbsp; for garnish)
• 2 tsp mango chutney (Source specifies 2–3 tsp; for garnish)

Steps

1. 1

   Combine the chicken thighs with the natural yoghurt, 2 tablespoons chicken tikka paste, 1 tablespoon garam masala, and 1 teaspoon turmeric. Marinate the chicken.

2. 2

   Heat a large pan and brown the marinated chicken thighs for 10–12 minutes. Remove the chicken from the pan and set it aside.

3. 3

   Add the onion, minced garlic, and minced ginger to the pan. Sauté until golden.

4. 4

   Add the bell peppers, red chilli, 1 tablespoon chicken tikka paste, and 2 teaspoons turmeric. Cook until the peppers are soft.

5. 5

   Stir the dry basmati rice and chicken stock into the pan, then season well.

6. 6

   Nestle the browned chicken back into the rice mixture. Cover the pan and simmer for a further 20 minutes, or until the rice is cooked.

7. 7

   Garnish with fresh coriander, lemon wedges, and mango chutney. Serve immediately.

Notes

The source states 554 calories and 33.2 g protein per serving. It does not specify the pan temperature, the amount or type of cooking fat, or the exact simmer temperature. The post calls the dish a bake, but the written method specifies covering the pan and simmering on the stovetop.

Nutrition per serving

• main
• one-pan
• meal prep
• South Asian-inspired
• chicken
• rice
• high-protein