Chicken Tikka Bowls

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Mix the marinade: In a large bowl, combine all ingredients until smooth.

Step 2

Add the chicken: Toss the chicken thighs in the marinade, coating them well.

Step 3

Cover and refrigerate. Marinate min 1 hour but best left 8–12 hrs for deep flavour and tenderness.

Step 4

Add unwashed rice to pot with 3 cups water

Step 5

Stir through turmeric, cardamom and salt

Step 6

Cook on high until water is boiling

Step 7

Stir then cover with lid, turn heat to low and cook for 7 mins or until water has absorbed

Step 8

Turn off heat, rest for 10 mins before fluffing with a fork.

Step 9

Preheat the oven to 200 °C (fan-forced) or 220 °C conventional.

Step 10

Prepare the pan: Line a large sheet pan with baking paper or foil for easier cleanup.

Step 11

Lay the onions: Toss the sliced onions with a little oil and salt, then spread them in an even layer over the pan.

Step 12

Arrange the chicken: Lay the marinated chicken thighs on top of the onions. Try to leave a bit of space between pieces for good caramelisation.

Step 13

Bake: Roast for about 25–35 minutes, turning the chicken once about halfway through, until it’s cooked through (internal temp ~75 °C) and starting to char at the edges.