Crispy Chicken Tikka & Rice

• Chicken breast(700 g)
• Greek yogurt(220 g)
• Garlic(3 cloves)
• Ginger(20 g)
• Garam Masala(1¼ tbsp)
• Ground Coriander(1 tbsp)
• Cumin(1½ tsp)
• Turmeric(1 tsp)
• Paprika(2½ tsp)
• Anaheim Peppers(½)optional
• Lemon(1)
• Basmati Rice(300 g)
• Butter(20 g)
• Salt(1¾ tsp)
• Black pepper(¾ tsp)
• Rapeseed Oil(2 tbsp)
• Coriander(15 g)optional

Method

1. 1

   Cook the rice: rinse {Basmati Rice} until the water runs mostly clear. Add to a pot with {Water}, {Butter}, {Salt}, and {Black pepper}. Bring to a boil, cover, then reduce to low and cook until the water is absorbed.

   ~12 min

2. 2

   Meanwhile, make the tikka yogurt and quick marinade: finely grate {Garlic} and {Ginger}. In a bowl, mix {Greek yogurt}, half the {Garlic}, half the {Ginger}, {Garam Masala}, {Ground Coriander}, {Cumin}, {Paprika}, {Turmeric}, {Salt}, {Black pepper}, and the juice from {Lemon}. Slice {Chili pepper} and stir in if using.

   ~8 min

3. 3

   Cut {Chicken breast} into thin cutlets (about 1–1.5 cm thick) so they crisp quickly. Toss the chicken with about 120g of the spiced {Greek yogurt} mixture until well coated.

   ~5 min

4. 4

   When the rice time is up, remove from heat and keep covered to steam. Rest for 8 minutes, then fluff with a fork.

   ~8 min

5. 5

   Crisp the chicken: heat {Vegetable oil} in a large pan over medium-high. Add the yogurt-coated chicken in a single layer and cook, pressing lightly so it makes full contact, until deeply browned and crisp at the edges. Flip and cook the other side until cooked through.

   ~10 min

6. 6

   Serve: spoon rice into bowls, top with the crispy tikka chicken, drizzle with the remaining spiced {Greek yogurt}, and finish with roughly chopped {Fresh cilantro}.

   ~2 min