🍛 Chicken Tikka with Basmati Rice and Peas

Ingredients

• 🍚200 g basmati rice
• 🍗360 g chicken breast
• 🫛200 g peas
• 🥛80 g plain Greek yoghurt
• 🧅80 g onion
• 🍅100 g crushed tomatoes
• 🫒3/4 tbsp olive oil
• 🧄2 cloves garlic
• 🫚10 g fresh ginger
• 🌶️2 tsp tikka masala spice blend

• Recipes with basmati rice
• Recipes with chicken breast
• Recipes with peas
• Recipes with onion
• Recipes with fresh ginger

Method, step by step

1. Cut the chicken breast into cubes and mix them in a bowl with the Greek yoghurt, tikka masala spices, grated ginger, one minced garlic clove and a pinch of salt. Let marinate while you prepare the rest (10 minutes is enough).
2. Cook the basmati rice in plenty of salted water according to the packet (about 12 minutes), add the peas for the last 5 minutes, drain and set aside.
3. Heat the olive oil in a large frying pan over high heat and soften the chopped onion and the remaining garlic for 4-5 minutes.
4. Raise the heat, add the chicken with all its marinade and sauté for 6-7 minutes, stirring, until browned and cooked through.
5. Add the crushed tomatoes, lower the heat and cook 3-4 minutes until the sauce thickens and coats the chicken.
6. Serve the basmati rice with peas on two plates and spoon the chicken tikka with its sauce on top.