Grilled Chicken Tikka with Turmeric Rice and Cilantro Raita
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Ingredients & Equipment
What we send
- 1 tablespoontikka masala curry paste
- 1 containernonfat Greek yogurt
- 2boneless skinless chicken breasts
- 8 ouncesharicots verts
- 1/8 ouncecilantro
- 1/2 cupjasmine rice
- 1/4 teaspoonground turmeric
- 2 teaspoonswhite wine vinegar
- 1 tablespoonsliced almonds
What You’ll Need
- olive oil
- kosher salt
- black pepper
- grill or grill pan (optional)
- large resealable plastic bag (optional)
- 8" medium pot with lid
- Tree Nuts
Preheat grill to medium heat. In a large shallow bowl or resealable plastic bag, whisk together tikka masala curry paste, 2 tablespoons Greek yogurt (reserve remainder), ½ teaspoon salt, and pepper as desired. Pat chicken dry with paper towel, add to marinade, and turn to coat. Set aside to marinate at room temperature until Step 5.
While chicken marinates, rinse all produce. Trim and discard ends of haricots verts (line up the ends to trim them all at once), then cut crosswise into 1-inch pieces. Roughly chop cilantro leaves and stems.
Cook rice and haricots verts
In a medium pot, combine rice, turmeric, ¾ cup water, and ¼ teaspoon salt, and bring to a boil over high heat. Stir once, reduce heat to medium low, cover pot, and simmer for 8 minutes (move on to Step 4—but don't forget to come back). Then, stir in haricots verts; cover pot again and cook until water is absorbed and haricots verts are tender, 2-4 minutes more. Remove pot from heat; let stand, still covered, until Step 6.
Make cilantro raita
While rice cooks, in a small bowl, whisk together white wine vinegar, remaining Greek yogurt, half of cilantro, ¼ teaspoon salt, and pepper as desired to combine. Set raita aside for serving.
Grill chicken tikka
If using a grill pan, place it over medium-high heat now. Remove chicken tikka from marinade, allowing excess to drip off, and add to grill. Cook until lightly charred, cooked through, and no longer pink, 4-6 minutes per side. Transfer to a plate and set aside to rest, about 5 minutes.
Plate grilled chicken tikka
While chicken rests, fluff turmeric rice and haricots verts with a fork. Taste and season with salt and pepper as desired, then divide between serving plates. Top with grilled chicken tikka, then dollop over cilantro raita. Garnish with almonds, remaining cilantro, and pepper as desired. Dig in!