Tandoori Baked Chicken Tikka
Chicken tikka baked in an oven without a tandoor? Yes, it works. Flavorful, spicy, smoky, and savory, with just the right amount of heat from the red chili. Roasted in a broiler to a succulent tenderness. This chicken and rice dish is the perfect entry for your first experience into the world of Indian cooking and spices.
- 3 Tbsp. vegetable oil
- 2 tsp. malt vinegar
- 2 Tbsp. Greek yogurt
- 1 tsp. ginger, paste
- 1 tsp. garlic, paste
- ¼ tsp. Asian chili powder or cayenne pepper
- ½ tsp. garam masala powder
- ½ tsp. cumin powder
- ½ tsp. coriander powder
- ¼ tsp. turmeric powder
- 1 tsp. kosher salt
- ¼ tsp. smoked paprika
- 1 lb. boneless, skinless chicken thigh meat, cut into 2” pieces
- 1 red onion, cut into 8ths
1 package Original RightRice
- In a large mixing bowl, combine oil, vinegar, yogurt, ginger, garlic, all ground spices, and salt. Stir to create a marinade. Toss the chicken and onions and mix until it's well coated. Cover and refrigerate for at least 2 hours or up to 12 hours.
- Preheat the broiler to high with a rack positioned a few inches below the heating element. Line the baking sheet with aluminum foil and set a metal cooling rack. Arrange the marinated chicken and onions with a little space in between each piece for even browning. Cook until the chicken is cooked through and the onions are slightly charred, about 15 minutes.
- Cook the RightRice according to the packaging instructions. Serve the chicken on top of the rice garnished with cilantro leaves and lime wedges.
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