One Pan Chicken Tikka Rice Bake

Name: One Pan Chicken Tikka Rice Bake
Yield: 4 servings
Ingredients: 2 bell peppers; 1 onion; 1 red chilli; 150 g dry basmati rice; 1 tbsp minced ginger; 1 tbsp minced garlic; 2 tbsp gara masala; 3 tbsp chicken tikka paste; 3 tsp turmeric; 400 ml chicken stock; lemon wedges (Garnish); fresh coriander (Garnish); 2 tsp mango chutney (Garnish); 4 tbsp natural yoghurt; 6 chicken thighs

This is my One-Pan Chicken Tikka Rice Bake, perfect for meal prep this recipe is packed full of flavour and will be an absolute crowd pleaser in your home.

Yield4 servings

Ingredients

Vegetables

Grains

Spices

Miscellaneous

Dairy

Chicken

Directions

1
In a bowl, combine all the ingredients for the chicken tikka marinade. Season well, mix thoroughly, and set aside to marinate.
2
Heat a pan over medium heat, add the marinated chicken thighs, and cook for 10-12 minutes, or until the juices run clear. Remove the chicken from the pan and set it aside.
3
In the same pan, sauté the onions, garlic, and ginger until they turn golden brown, about 5-7 minutes.
4
Add the bell peppers, chilli, 1 teaspoon of turmeric, and 1 tablespoon of chicken tikka paste to the pan. Cook for about 5 minutes, until the vegetables have softened.
5
Stir the rice into the vegetable mixture, then pour in the chicken stock, ensuring it covers the rice and vegetables. Add the remaining teaspoon of turmeric, season well, and mix together.
6
Return the cooked chicken to the pan, reduce the heat to low, cover with a lid, and simmer until the stock has been fully absorbed by the rice.
7
Garnish with lemon wedges, fresh coriander, and 2-3 teaspoons of mango chutney. Tuck in and enjoy!