Crispy Chicken Tikka & Rice

Ingredients

• 700 g Chicken breast
• 220 g Greek yogurt
• 3 clove Garlic
• 20 g Ginger
• 10 g Garam Masala
• 6 g Ground Coriander
• 4 g Cumin
• 3 g Turmeric
• 6 g Paprika
• 2 g Chili pepper(optional)
• 1 Lemon
• 300 g Basmati Rice
• 600 ml Water
• 20 g Butter
• 10 g Salt
• 2 g Black pepper
• 30 ml Vegetable oil
• 15 g Fresh cilantro(optional)

Method

1. 1

   Make the tikka yogurt. Finely grate the garlic and ginger. In a bowl mix Greek yogurt, garam masala, ground coriander, cumin, turmeric, paprika, chili powder (if using), 6g salt, 2g black pepper, and juice from 1/2 the lemon.

2. 2

   Marinate the chicken. Keep each chicken breast whole (so it stays a centerpiece). Coat with about 2/3 of the spiced yogurt mixture; reserve the remaining 1/3 as a drizzle. Set aside while you start the rice.

3. 3

   Cook the rice. Rinse basmati rice until the water runs mostly clear. Add to a pot with 600ml water, 4g salt, and butter. Bring to a boil, cover, reduce to low, and cook 12 minutes. Turn off heat and rest covered 8 minutes.

4. 4

   Crisp the chicken. Heat vegetable oil in a large nonstick frying pan over medium-high. Scrape excess yogurt off the chicken (leave a thin coating) and lay breasts in the pan. Cook 6–7 minutes per side until deeply browned and crisp in spots; reduce heat if the spices threaten to burn. Cook until the thickest part reaches 74°C.

5. 5

   Finish and serve. Fluff the rice with a fork and divide between plates. Slice the remaining 1/2 lemon into wedges. Place one whole chicken breast (or a large sliced fan) over each mound of rice. Drizzle with the reserved tikka yogurt and scatter fresh cilantro (if using).