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Tikka chicken with pea and coriander pilaf
Tikka chicken with pea and coriander pilaf
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Prep Time:
15 minutes
Cook Time:
60 minutes
Total Time:
75 minutes
Make a delicious Indian chicken and rice dinner for the whole family.
Ingredients:
  • 4 (about 1kg) chicken marylands
  • 125g (1/2 cup) tikka curry paste
  • 70g (1/4 cup) natural yoghurt
  • 40g butter
  • 1 brown onion, halved, finely chopped
  • 1 garlic clove, crushed
  • 2 tsp cumin seeds
  • 300g (1 1/2 cups) Basmati rice
  • 500ml (2 cups) chicken style liquid stock
  • 150g (1 cup) frozen peas
  • 125.00 ml coarsely chopped fresh coriander
  • 2 Lebanese cucumbers, thinly sliced crossways
Instructions:
  • Preheat oven to 220C. Make 4 shallow slashes, about 5cm long and 1cm deep, in each chicken maryland. Combine chicken, curry paste, and yogurt in a large bowl. Season with salt and pepper, then mix gently until thoroughly combined.
  • Put the chicken in a spacious roasting pan and bake it in the preheated oven, rotating it occasionally, for 25 minutes or until the juices run clear when a skewer is inserted in the thickest part. Take it out of the oven, cover it loosely with foil, and set it aside until needed.
  • In a large saucepan, melt butter over medium heat until foaming. Cook onion and garlic for 5 minutes until onion softens. Increase heat to high, add cumin, cook for 1 minute until fragrant, and seeds pop. Stir in rice to coat. Add stock, bring to a boil, stirring occasionally.
  • Lower the heat and let it simmer gently for 15 minutes, covered, until the rice is tender and has absorbed all the liquid. Add the peas 2 minutes before it's done cooking. Turn off the heat and mix in half of the coriander until everything is well blended. Taste, season with salt and pepper as needed.
  • In a small bowl, mix the cucumber with the remaining coriander. Season with salt and pepper to taste.
  • Divide the flavorful rice pilaf onto plates and generously place the delicious tikka chicken on top. Enjoy right away alongside refreshing cucumber slices.

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