Ingredients:
Serves: 4
For the Chicken:
- 4-6 Tikka Masala pre-marinated boneless, skinless chicken thighs
For the Basmati Rice:
- 2 cups Basmati rice
- 4 cups water
- 1 teaspoon salt
For Serving:
- 2-4 pieces of Naan bread
- Fresh cilantro leaves, chopped
- Lemon wedges
Instructions:
Cook the Chicken:
- Preheat Oven or Grill:
- Oven: Preheat to 425°F (220°C)
- Grill: Preheat to medium-high heat
- Cook the Chicken:
- Oven: Place chicken thighs on a lined baking sheet and bake for about 20-25 minutes, or until internal temperature reaches 165°F (74°C).
- Grill: Cook chicken thighs for about 6-7 minutes per side or until internal temperature reaches 165°F (74°C).
- Rest and Slice: Let the chicken rest for a few minutes before slicing.
Prepare the Basmati Rice:
- Cook Rice: In a pot, bring the water to a boil, add salt and rice. Reduce heat to low, cover, and cook for 15-18 minutes or until rice is tender.
Assemble the Dish:
- Serve: Place a portion of Basmati rice on each plate, add slices of the cooked Tikka Masala chicken on top.
- Garnish: Sprinkle with chopped cilantro and serve with lemon wedges and a piece of Naan bread on the side.