Tandoori Chicken Skillet
Ingredients
Marinade
- 1 cup Greek yogurt
- 1/2 cup lemon juice
- 1 clove garlic, grated
- 1 tsp ginger, grated
- 1 tbsp garam masala
- 1 tbsp sweet paprika
- 1 tsp ground cayenne (chili)
- 1 tsp ground coriander
- 1 tsp cumin
- 1 tsp turmeric
- 1 tsp salt
- 1 tbsp oil
Dish
- 4 skinless chicken thighs
- 2 cups (16 oz) canned coconut milk
- 1 tbsp turmeric
- 1 tbsp garam masala
- Salt and pepper
- 2 Cups Mahatma® Jasmine Rice
- 1 cup water
- 2 limes
- Fresh cilantro
Instructions
If you want to make something truly special for you loved ones, this Tandoori Chicken Skillet is simply spectacular!
Step 1
In a bowl, add all the ingredients of the marinade and mix. Add the chicken and leave to marinate for at least 4 hours.
Step 2
After this time, sear the chicken thighs on one side in a deep-frying pan. Remove from heat and set aside.
Step 3
In the same pan, add the coconut milk mixing all the juices left from the chicken in the pan and add 1 tbsp more turmeric, garam masala and a pinch of salt.
Step 4
Stir in rice. Add the chicken, browned side up, cover and cook for 20 minutes over medium heat. Add more water if necessary.
Step 5
Finish the dish with a handful of cilantro and some lime slices.
