Chicken Tikka & Basmati Rice Bake

By Sprig Originals ✓ · cooked up in Sprig

A whole Indian dinner assembled in one baking dish: yogurt-and-garam-masala chicken thighs baked right on top of buttery basmati rice, so every grain soaks up the spiced juices. It goes in the oven in fifteen minutes, feeds a family, and the leftovers reheat beautifully.

Ingredients

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

• 1 1/2 cups basmati rice
• 1 large onion, thinly sliced
• 3 tbsp butter
• 2 1/2 cups chicken broth, boiling hot
• 1 cup frozen peas
• 1/3 cup fresh cilantro, chopped

Instructions

1. Heat the oven to 375°F. In a large bowl, stir together the yogurt, garam masala, turmeric, cayenne, garlic, ginger and salt, then add the chicken thighs and turn to coat thickly. Leave to sit while you prep the rice.
2. Rinse the basmati rice in a sieve under cold water for about 30 seconds, until the water runs mostly clear, and drain well.
3. Scatter the sliced onion over the bottom of a 9x13-inch baking dish and dot with 2 tablespoons of the butter. Spread the drained rice evenly over the onion, then pour in the boiling chicken broth and give it a quick stir so the rice sits level.
4. Lay the chicken and all of its marinade over the rice in a single layer, spacing the pieces out. Dot with the remaining tablespoon of butter, cover the dish tightly with foil, and bake for 45 minutes.
5. Uncover, scatter the frozen peas over the top, and bake uncovered for another 12 to 15 minutes, until the rice is tender, the liquid is absorbed and the chicken registers 175°F at the thickest point with the edges lightly browned.
6. Re-cover with the foil and rest for 10 minutes, then fluff the rice at the edges with a fork, shower with cilantro, and serve straight from the dish.

Chef's tips

Nutrition (per serving, estimated)

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