Chicken Tikka with Yellow Rice

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emaninthekitchen267.3412 days ago3 min read

Enjoy a flavorful and aromatic dish with this Oven-Baked Chicken Tikka paired with fragrant Yellow Rice. This recipe brings the authentic taste of Indian cuisine right to your kitchen using accessible ingredients, perfect for a cozy meal indoors.

Ingredients

For the Chicken Tikka:
🐔 4 chicken breasts, cut into cubes
🌶️ 1 tablespoon smoked paprika
🧂 1/2 tablespoon salt
🧄 1 tablespoon garlic powder
🧅 1 tablespoon onion powder
🌶️ 1 teaspoon cayenne pepper
🌿 1/2 teaspoon allspice
🌿 1/2 teaspoon coriander
🌿 1/2 teaspoon cumin
🌿 1/2 teaspoon turmeric
🍲 1 packet of Sazón
🍋 Juice of one lemon
🥛 1/3 cup of plain yogurt
🫒 1/4 cup of olive oil
🫑 2 bell peppers, any color
🧅 1 red onion

For the Yellow Rice:
🍚 4 cups of Basmati rice, washed and soaked for 30 minutes
🧂 1/2 tablespoon salt
🥣 2 tablespoons of chicken bouillon
🌿 1 teaspoon cumin
🌿 1 teaspoon turmeric
🌶️ 1 teaspoon black pepper
🫒 1/3 cup of oil
💧 4 cups of hot water

Instructions

1- Marinate the Chicken:

In a large bowl, combine smoked paprika, salt, garlic powder, onion powder, cayenne pepper, allspice, coriander, cumin, turmeric, Sazón, lemon juice, yogurt, and olive oil.
Add the chicken cubes and mix well to ensure each piece is coated. Cover and marinate in the refrigerator for at least 2 hours or overnight for best results.

2- Prepare Vegetables:

Cut the bell peppers and red onion into pieces about the same size as the chicken cubes.

3- Assemble Skewers:

Alternate threading chicken cubes, bell pepper pieces, and onion pieces onto soaked wooden skewers.

4- Bake the Chicken Tikka:

Preheat your oven to 475°F (245°C).
Line an oven-safe dish with parchment paper. Place the skewers on the dish and bake for 30 minutes, turning halfway through. Ensure the internal temperature of the chicken reaches 165°F (75°C).

5- Prepare the Yellow Rice:

Heat oil in a large pot over medium heat. Add the soaked and drained Basmati rice, stirring often for a few minutes.

6- Flavor the Rice:

Stir in chicken bouillon, salt, turmeric, black pepper, and cumin, mixing well to coat the rice.

7- Cook the Rice:

Pour in the hot water, stirring to combine. Bring to a boil, then reduce the heat to low, cover, and cook until the water is absorbed, and the rice is tender, about 20 minutes.
Fluff the rice with a fork before serving.

Prep Time: 40 minutes
Cook Time: 50 minutes
Total Time: 1 hour 30 minutes
Servings: 4-6 servings
Calories: Approximately 650 per serving
Protein: 40g
Fat: 20g
Carbohydrates: 75g
Equipment: Large bowl, skewers, oven-safe dish, large pot, parchment paper