Chicken Tikka Rice Bowls with Cucumber Raita

Photo: Gene Hunt · CC BY 2.0 · source

Yogurt-marinated chicken tikka, charred under the broiler and tossed in a quick spiced tomato masala, over basmati with cool cucumber raita. Takeout flavor built for the lunch box.

Ingredients

• 2 lb boneless chicken breasts, in 1½-inch chunks
• 1½ cups plain Greek yogurt, divided
• 1 lemon, juiced
• 4 garlic cloves, grated
• 1½ tbsp grated ginger
• 1 tbsp garam masala
• 1¾ cups crushed tomatoes
• 1 small onion, finely diced
• ¾ cup basmati rice
• ½ English cucumber, grated
• ½ bunch cilantro, chopped

From your pantry: 1 tbsp oil, 2 tsp cumin, 1 tsp turmeric, 1 tsp smoked paprika, ½ tsp cayenne, salt.

Instructions

1. Mix 1 cup yogurt with the lemon juice, half the garlic and ginger, half the garam masala, the cumin, turmeric, paprika, cayenne and 1 tsp salt. Coat the chicken and marinate at least 20 minutes, or overnight.
2. Cook the rice. Heat the broiler and spread the chicken on a foil-lined sheet pan. Broil 6 inches from the heat, turning once, until charred at the edges and 165°F inside, 10 to 12 minutes.
3. Meanwhile heat the oil in a skillet over medium heat and cook the onion until soft, 5 minutes. Add the rest of the garlic, ginger and garam masala for 30 seconds, then the tomatoes. Simmer 8 minutes until thick, and season with salt.
4. Fold the broiled chicken into the masala. Squeeze the grated cucumber dry and stir it into the remaining yogurt with a pinch of salt for the raita.
5. Divide rice and chicken tikka among bowls and top with raita and cilantro.

Tip: Broil the chicken on the top rack and don't crowd it; the char spots are what make it taste like tikka instead of curry.

Nutrition per serving

Good for

Adapted from The Girl on Bloor.

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