Pretty up your plate with a mild, creamy and aromatic tikka masala dish starring juicy chicken. You’ll spike fluffy basmati rice with sautéed greens and peas for a pop of texture.
Cooking time20 minutes
Calories820 / serving
In a medium pot, combine the rice, 1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 14 to 16 minutes, until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 minutes. Fluff the cooked rice with a fork and set aside in a warm spot.
While the rice cooks, roughly chop the spinach. In a large pan, heat a drizzle of oil on medium-high. Add the peas and spinach; season with S&P. Sauté, stirring frequently, 2 to 3 minutes, until the peas are heated through and the spinach begins to wilt. Transfer to a bowl and set aside in a warm spot. Reserve the pan.
In the same pan, heat a drizzle of oil on medium-high. Pat the chicken dry with paper towel; season with S&P. Add the chicken thighs to the pan and cook, partially covered, 4 to 6 minutes per side, until cooked through (if you received one of the alternate chicken cuts, look to the next step for your specific cooking instructions). Transfer to a plate, leaving any browned bits (or fond) in the pan. Reserve the pan.
For chicken breasts, drumsticks or bone-in chicken thigh or leg cuts: Preheat the oven to 450°F. Pat the chicken dry with paper towel. In a large pan, heat a drizzle of oil on medium-high. Add the chicken to the pan and sear, 2 to 3 min. per side (for thighs or legs), or 4 to 5 min. (for drumsticks), until browned. On a lined sheet pan, arrange the chicken in a single, even layer and roast in the oven, 25 to 30 min. (for thighs), 35 to 40 min. (for legs), or 30 to 35 min. (for drumsticks), until the chicken is cooked through. For breasts, in a large pan, heat a drizzle of oil on medium-high and cook, partially covered, 6 to 8 min. per side, until cooked through.
In the reserved pan of fond, heat 2 tbsp butter (double for 4 portions) on medium. Add the spice blend and cook, stirring constantly, 15 to 30 seconds, until fragrant. Add the tomato paste and cook, stirring, 1 to 2 minutes, until dark brown. Add the coconut milk and ¼ cup water (double for 4 portions); stir thoroughly to combine. Cook, stirring frequently, 2 to 3 minutes, until thickened; season with S&P to taste. Return the chicken to the pan and cook, stirring occasionally, 1 to 2 minutes, until heated through and coated in the sauce.
To the pot of rice, add the spinach and peas; stir to combine. Divide the finished rice between your plates; top with the chicken tikka masala. Bon appétit!
Health Canada recommends cooking Poultry to a minimum internal temperature of 74°C