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Tikka masala roast chicken with spiced pilau rice
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Prep Time:
70 minutes
Cook Time:
50 minutes
Total Time:
120 minutes
Cozy up with spicy Indian roast chicken for a satisfying night in.
Ingredients:
  • 112.00 gm tikka masala curry paste
  • 62.50 ml Greek Style Yoghurt
  • 810g chicken thigh
  • Baby spinach, to serve
  • 18.40 gm vegetable oil
  • 1 brown onion, halved, thinly sliced
  • 300.00 gm Basmati rice
  • 637.50 gm chicken stock
  • 42.50 gm sultanas
  • 62.50 ml slivered almonds, toasted
  • 62.50 ml chopped fresh coriander leaves
Instructions:
  • In a large glass or ceramic dish, mix the paste and yoghurt. Add the chicken and toss to coat evenly. Cover and refrigerate for at least 1 hour.
  • Preheat your oven to 180°C/160°C fan-forced. Take the chicken out of the marinade and place it in a roasting pan. Roast until golden and cooked through, about 40 to 50 minutes.
  • While the chicken is cooking, prepare the spiced pilau rice. Heat oil in a heavy-based saucepan over medium heat, and sauté the onion until golden, about 8 to 10 minutes. Stir in the paste and cook for an additional minute until fragrant. Add the rice, ensuring it is well coated. Pour in the stock, cover, and bring to a boil. Reduce the heat to low and simmer for 10 minutes until the rice is tender. Finally, mix in the sultanas, almonds, and coriander. Serve the chicken alongside the flavorful spiced pilau rice and spinach.

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