Ingredients
Scale
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 cup basmati rice, rinsed
- 1 cup chicken broth
- 1 can (14 oz) coconut milk
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons tikka masala spice mix
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
- Stir in the minced garlic and ginger, cooking for another minute until fragrant.
- Add the chicken pieces to the skillet, seasoning with salt, pepper, and tikka masala spice. Cook until the chicken is browned on all sides, about 5-7 minutes.
- Pour in the coconut milk and chicken broth, bringing the mixture to a simmer.
- Add the rinsed basmati rice, stirring gently to combine. Cover the skillet with a lid and reduce heat to low.
- Cook for about 15-20 minutes, or until the rice is tender and the liquid is absorbed. Check occasionally to ensure it doesn’t stick to the bottom.
- Once done, remove from heat and let it sit for 5 minutes. Fluff the rice with a fork and garnish with fresh cilantro.
- Prep Time: 10
- Cook Time: 20