Tikka Masala Chicken Thighs with Basmati Rice and Naan

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:

1. Preheat Oven or Grill:
   • Oven: Preheat to 425°F (220°C)
   • Grill: Preheat to medium-high heat
2. 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).
3. Rest and Slice: Let the chicken rest for a few minutes before slicing.

Prepare the Basmati Rice:

1. 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:

1. Serve: Place a portion of Basmati rice on each plate, add slices of the cooked Tikka Masala chicken on top.
2. Garnish: Sprinkle with chopped cilantro and serve with lemon wedges and a piece of Naan bread on the side.