Chicken Tikka with Spiced Rice Recipe

In a bowl, combine yogurt, lemon juice, tikka masala paste, turmeric powder, cumin powder, coriander powder, and salt. Mix well.

Add chicken pieces to the marinade and coat them evenly. Let it marinate for at least 1 hour or overnight in the refrigerator.

Preheat the grill or broiler. Thread the marinated chicken pieces onto skewers and grill or broil for about 10-12 minutes on each side until cooked through and slightly charred.

In a pot, rinse the basmati rice under running water until the water runs clear. Drain the rice and set aside.

In a separate pot, heat ghee or butter over medium heat. Add chopped onions, minced garlic, grated ginger, and cumin seeds. Sauté until the onions turn golden brown.

Add the drained rice to the pot and stir well to coat the rice with the onion mixture.

Add water and salt to the pot. Bring it to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 15-20 minutes or until the rice is cooked and the water is absorbed.

Fluff the rice with a fork and sprinkle with garam masala. Mix gently to combine.

Serve the grilled chicken tikka over the spiced rice. Garnish with fresh cilantro.