One-Pot Chicken Tikka Masala Rice

Ingredients

• chicken thighs (Marinated before cooking; amount not stated in the source.)
• spices (The source mentions easy spices and says the same spices are used in the masala base, but does not identify or quantify them.)
• garlic (Used in the chicken marinade and the masala base; amount not stated.)
• ginger (Used in the chicken marinade and the masala base; amount not stated.)
• lemon juice (Added to the chicken marinade; amount not stated.)
• onion (Cooked down for the masala base; amount not stated.)
• tomato paste (Added to the masala base; amount not stated.)
• rice (Cooked in the same pot with the masala and coconut milk; variety and amount not stated.)
• coconut milk (Used to make the rice rich and creamy; amount not stated.)
• cucumbers (Served as a fresh side; amount not stated.)
• green chutney (Mixed with olive oil to make a vinaigrette for the cucumbers; amount not stated.)
• olive oil (Added to the green chutney to create a vinaigrette; amount not stated.)

Steps

1. 1

   Marinate the chicken thighs with the spices, garlic, ginger, and lemon juice. The source indicates that, because this is intended as a weeknight recipe, the chicken does not need to rest for an extended period before cooking.

2. 2

   Sear the marinated chicken thighs in a pot until they are approximately 70% cooked through. Remove or move them aside as needed while the masala base is prepared.

3. 3

   In the flavorful drippings left in the pot, cook the onion with garlic and ginger until the onion has cooked down.

4. 4

   Add the tomato paste and the same spices used for the chicken, and cook them into the onion mixture to form a chicken-tikka-masala-style base.

5. 5

   Add the rice to the pot and combine it with the masala base so it can absorb the flavor.

6. 6

   Add the coconut milk and allow the rice to cook in the creamy, spiced liquid.

7. 7

   Nestle the partially cooked chicken thighs into the rice and continue cooking until the chicken finishes cooking and the rice is ready. The source indicates that this stage takes about 25 minutes.

8. 8

   While the rice and chicken finish cooking, prepare the cucumber side. Combine the green chutney with olive oil to turn it into a vinaigrette, then toss the cucumbers in the dressing.

9. 9

   When the dish is ready, fluff the rice and serve the chicken and rice with the green-chutney cucumbers.

Notes

The supplied source provides the ingredient types and general method but does not provide ingredient quantities, specific spices, rice variety, cooking temperature, pan size, or detailed doneness instructions. Those details should be obtained from the creator’s linked recipe before cooking. The chicken must be fully cooked before serving.

Nutrition per serving

• main
• one-pot
• South Asian-inspired
• chicken
• rice
• weeknight
• coconut milk
• gluten-free