Name: This Tikka Masala Chicken Pilaf is a weeknight taste sensation
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Ingredients: 6 chicken thigh cutlets (1.2kg), bone in, skin on; 1 large onion, halved, thinly sliced; 1 tbsp ginger paste; 1½ cups basmati rice; 1/3 cup tikka masala curry paste; 1 large chicken stock cube, crumbled; 1 cup coarsely chopped coriander; ¼ cup pistachios, toasted, chopped; Natural yoghurt, lemon wedges, pappadams, to serve

This Tikka Masala Chicken Pilaf is a weeknight taste sensation

You can make it in under an hour.

Tikka Masala Chicken Pilaf served with yoghurt and pappadams

Serves 4

Prep

10M

Cook

35M

Total

45M

Skip to Recipe

Our TIkka Masala Chicken Pilaf takes its inspiration from the vibrant subcontinent, flavoursome enough to please the whole family and on the table in under an hour.

Ingredients

6 chicken thigh cutlets (1.2kg), bone in, skin on

1 large onion, halved, thinly sliced

1 tbsp ginger paste

1½ cups basmati rice

1/3 cup tikka masala curry paste

1 large chicken stock cube, crumbled

1 cup coarsely chopped coriander

¼ cup pistachios, toasted, chopped

Natural yoghurt, lemon wedges, pappadams, to serve

Method

Step 1.

Heat an oiled, large, flameproof casserole dish or deep, ovenproof frying pan (about 30cm wide x 6cm deep) over a medium heat. Add chicken, skin-side down. Cook for about 7 mins on each side, until golden. Remove.

Step 2.

Add onion and ginger to same, oiled dish. Cook, stirring, for 2-3 mins, until light golden. Add rice and curry paste. Cook, stirring, for a further 1 minute, until fragrant.

Step 3.

Stir in stock cube and 3 cups hot water. Return chicken and resting juices to dish. Nestle chicken into liquid. Bring to boil. Remove from heat. Cover with lid.

Step 4.

Transfer dish to a 200C preheated oven. Cook for 25 mins, or until liquid has been absorbed and chicken is cooked through. Remove. Stand, covered, for 10 mins.

Step 5.

Scatter over coriander and pistachios. Serve with yoghurt, lemon wedges and pappadams.

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