Chicken Tikka with Rice

A mild, homemade chicken tikka with fragrant basmati rice and fresh vegetables.

🔎 Equipment

Large frying pan, saucepan with lid, mixing bowl, chopping board, knife

🥘 Ingredients

• Chicken breast, skinless - 150 g
• Dry white basmati rice - 70 g
• Red pepper, sliced - ¼
• Onion, sliced - ¼
• Courgette, sliced - ¼
• Plain natural yoghurt - 37.5 g
• Olive oil - ½ tbsp
• Lemon juice - ¼ tbsp
• Mild curry powder - ½ tsp
• Ground cumin - ¼ tsp
• Paprika - ¼ tsp
• Turmeric - ⅛ tsp
• Garlic granules - ⅛ tsp
• Ground ginger - ⅛ tsp
• Black pepper - To taste
• Fresh parsley - handful
• No added salt - As required

👨‍🍳 Method

1. Cut the chicken into bite-sized pieces and place in a bowl.
2. Mix the yoghurt, lemon juice, curry powder, cumin, paprika, turmeric, garlic granules and ginger.
3. Stir the chicken into the marinade and leave for at least 15 minutes.
4. Cook the basmati rice according to the packet instructions.
5. Heat ½ tbsp of the olive oil in a large frying pan and cook the onion, pepper and courgette for 5–6 minutes. Remove and keep warm.
6. Add the remaining oil to the pan and cook the marinated chicken for 8–10 minutes, turning regularly, until completely cooked through.
7. Return the vegetables to the pan and cook together for another 2 minutes.
8. Serve the chicken and vegetables with the basmati rice and sprinkle with fresh parsley.

📊 Nutrition

🥗 Dietary Guide

Source

Recipe source

Kidney Care UK — Chicken tikka pulao ↗

View the original recipe on the source website