Chicken Tikka with Brown Rice

Ingredients

• 🍗500 g boneless, skinless chicken thighs
• 🍚200 g brown basmati rice
• 🍦150 g plain greek yogurt
• 🧄2 tsp ginger-garlic paste
• 🌿1 tsp ground cumin
• 🍃1 tsp ground coriander
• 🧡½ tsp turmeric powder
• 🌶️1 tsp garam masala
• 🌶️½ tsp chilli powder
• 🍋1 tbsp lemon juice
• 🌻2 tbsp vegetable oil
• 🧂 salt, to taste
• 🌿 fresh cilantro, for garnish

Method

1. 1Cut chicken thighs into 1-inch pieces. In a large bowl, combine yogurt, ginger-garlic paste, cumin, coriander, turmeric, garam masala, chilli powder, lemon juice, and salt. Add chicken and mix well to coat. Marinate for at least 30 minutes, or up to 4 hours in the refrigerator.
2. 2While chicken marinates, cook the brown rice. Rinse rice under cold water. Combine rice with 400ml water and a pinch of salt in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes, or until water is absorbed and rice is tender. Let it rest for 5 minutes, then fluff with a fork.
3. 3Preheat your oven to 200°C (400°F). If using skewers, thread the marinated chicken pieces onto them. If not, spread the chicken in a single layer on a baking sheet lined with foil.
4. 4Heat vegetable oil in a large oven-safe skillet or on the baking sheet. Add chicken pieces, ensuring not to overcrowd the pan. Sear for 2-3 minutes per side until lightly browned.
5. 5Transfer the skillet or baking sheet to the preheated oven and bake for 15-20 minutes, or until the chicken is cooked through and lightly charred.
6. 6Garnish with fresh cilantro and serve hot with the cooked brown rice.