One-Dish Chicken Tikka Rice Bake

By Sprig Originals ✓ · cooked up in Sprig

Yogurt-spiced chicken thighs bake right on top of basmati rice, tomatoes and broth in a single dish, so the rice drinks up all the masala drippings. Everything goes in raw, the oven does the work, and it reheats beautifully for lunches all week.

Ingredients

• 2 lb boneless skinless chicken thighs
• 3/4 cup plain whole-milk yogurt
• 1 tbsp garam masala
• 1 tsp ground turmeric
• 4 cloves garlic, grated
• 1 tbsp fresh ginger, grated
• 2 tsp salt

• 3 tbsp ghee or butter
• 1 large onion, thinly sliced
• 2 cups basmati rice
• 1 cup canned crushed tomatoes
• 2 1/2 cups hot chicken broth

• 1 cup frozen peas
• 1/3 cup chopped fresh cilantro

Instructions

1. Heat the oven to 375°F. In a large bowl, stir together the yogurt, garam masala, turmeric, garlic, ginger and salt. Add the chicken thighs and turn to coat thickly; leave to sit while you start the base.
2. Put the ghee and sliced onion in a 9x13-inch baking dish and slide it into the oven for 12 minutes, stirring once, until the onion is soft and just starting to colour at the edges.
3. Rinse the basmati rice under cold water until the water runs clear, then drain well. Add the rice, crushed tomatoes and hot broth to the hot dish and stir to spread everything into an even layer.
4. Nestle the marinated chicken thighs on top of the rice in a single layer, scraping any leftover yogurt marinade over them. Cover the dish tightly with foil.
5. Bake covered for 45 minutes, until the rice has absorbed the liquid and the chicken is cooked through (165°F at the thickest part).
6. Remove the foil, scatter the frozen peas over the rice around the chicken, and bake uncovered for 10 to 12 minutes more, until the peas are hot and the chicken tops are lightly browned.
7. Let the dish rest 10 minutes, then fluff the rice gently with a fork, shower with cilantro and serve straight from the dish.

Chef's tips

Nutrition (per serving, estimated)

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