🍛 Chicken Tikka with Basmati Rice and Peas

Ingredients

• 🍚1 cup uncooked (7 oz / 200 g) basmati rice
• 🍗12.5 oz (360 g) chicken breast
• 🫛1 1/2 cups (200 g) peas
• 🥛1/3 cup (80 g) plain Greek yogurt
• 🧅3 oz (80 g), about 1/2 medium onion
• 🍅1/2 cup (100 g) crushed tomatoes
• 🫒3/4 tbsp (11 ml) olive oil
• 🧄2 cloves garlic
• 🫚1/3 oz (10 g), about 2 tsp grated 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

How to make it, step by step

1. Cut the chicken breast into cubes and mix them in a bowl with the Greek yogurt, 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 package (about 12 minutes), add the peas for the last 5 minutes, drain and set aside.
3. Heat the olive oil in a large skillet 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 saute 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.