Chicken Tikka Masala with Brown Basmati Rice and Saag Paneer
M
Malleshwari
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Get ready for a flavorful journey! This Chicken Tikka Masala with Brown Basmati Rice and Saag Paneer is a rewarding meal. First, marinate the chicken in yogurt and spices for at least 30 minutes for maximum flavor. While it marinates, get the brown basmati rice cooking – it takes about 45 minutes. Don't forget to chop your veggies! Once prepped, the Tikka Masala and Saag Paneer come together relatively quickly. Enjoy!
Meat, Eggs, & Dairy
- 1 1/2 pounds boneless, skinless chicken thighs
- 1/2 pound paneer
- 1 cup plain yogurt
- 1/2 cup heavy cream
Fresh Produce & Herbs
- 1 whole onion
- 1 pepper jalapeño
- 1 bunch cilantro
- 1 whole lemon
- 1 pound spinach
- 1 bunch mustard greens
Seasonings & Spices
- 4 cloves garlic
- 1 inch ginger
- 2 teaspoons garam masala
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon chili powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon kasuri methi
Pantry Items
- 1 1/2 cups brown basmati rice
- 1 can diced tomatoes
- 2 tablespoons tomato paste
- 2 tablespoons ghee
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