Description
A bold and convenient one-pan meal prep recipe inspired by Indian chicken tikka. Yogurt-marinated chicken bakes over fragrant basmati rice with vegetables and peas, finished with bright garnishes.
Ingredients
Yogurt Marinade:
½ cup plain yogurt
1 tablespoon garam masala
3 teaspoons ground cumin
1 teaspoon turmeric
¼ teaspoon chili flakes (optional)
⅓ cup tomato paste
2 tablespoons grated fresh ginger
4 cloves garlic, minced
1 teaspoon salt
Main Dish:
1½ pounds boneless, skinless chicken breast
1 medium carrot, diced
½ white onion, finely chopped
2 cups basmati rice, rinsed
3 cups boiling water
2 vegetable bouillon cubes
⅔ cup frozen peas
For Serving (optional):
Plain yogurt
Fresh cilantro, chopped
Mango chutney
Roti or naan
Sliced almonds
Instructions
1. Preheat oven to 400°F (fan setting if available).
2. In a medium bowl, whisk together all marinade ingredients.
3. Spread half the marinade in the base of a large, deep baking dish (approx. 9×13 inches).
4. Cut chicken into ¾-inch pieces. Mix the chicken with the remaining marinade in the bowl until fully coated. Set aside.
5. Add the chopped carrot, onion, and rinsed rice to the baking dish.
6. Dissolve bouillon cubes in boiling water and pour over the rice and vegetables. Stir to combine.
7. Bake uncovered for 10 minutes.
8. Remove from oven, stir in the peas, then arrange the marinated chicken on top.
9. Return to oven and bake for another 20 minutes, or until chicken is golden and rice is tender. Cover loosely with foil if more cooking time is needed.
10. Serve garnished with cilantro, a spoonful of yogurt, and a side of mango chutney. Add roti or naan and almonds if desired.
Notes
For extra flavor, use chicken thighs or add a cinnamon stick to the rice.
This dish freezes well in individual portions.
Skip the chili flakes for a milder version.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: One-Pot & Easy Meals
- Method: Baked
- Cuisine: Indian-inspired