Chicken Tikka Masala with Brown Basmati Rice and Saag Paneer

Step 1: Marinate the Chicken

In a large bowl, combine yogurt, ginger, garlic, garam masala, turmeric powder, cumin powder, coriander powder, chili powder, salt, pepper, and lemon juice. Add the chicken pieces and mix well to coat. Cover and refrigerate for at least 30 minutes, or up to overnight.

• 1 cup plain yogurt
• 1 inch ginger (grated)
• 4 cloves garlic (minced)
• 2 teaspoons garam masala
• 1 teaspoon turmeric powder
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 0.5 teaspoon chili powder
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 lemon (juice)
• 1.5 pounds chicken thighs

Step 2: Cook the Rice

Rinse the brown basmati rice under cold water until the water runs clear. In a medium saucepan, combine the rice with 3 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes, or until all the water is absorbed and the rice is tender. Fluff with a fork and set aside.

• 1.5 cups brown basmati rice
• 3 cups water

Step 3: Prepare the Saag

Wash the spinach and mustard greens thoroughly. Chop coarsely. In a large pot or Dutch oven, heat 1 tablespoon of ghee or vegetable oil over medium heat. Add the spinach and mustard greens. Cook until wilted and softened, about 5-7 minutes. Remove from the pot and set aside.

• 1 pound spinach
• 1 bunch mustard greens
• 1 tablespoon ghee or vegetable oil

Step 4: Make the Tikka Masala Sauce

In the same pot or Dutch oven, heat the remaining 1 tablespoon of ghee or vegetable oil over medium heat. Add the chopped onion and cook until softened and lightly browned, about 5 minutes. Add the tomato paste and cook for 1 minute, stirring constantly. Add the diced tomatoes, garam masala, turmeric powder, cumin powder, coriander powder, chili powder, salt, and pepper. Bring to a simmer and cook for 10 minutes, stirring occasionally.

• 1 tablespoon ghee or vegetable oil
• 1 large onion (chopped)
• 2 tablespoons tomato paste
• 1 (14.5 ounce) can diced tomatoes
• 2 teaspoons garam masala
• 1 teaspoon turmeric powder
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 0.5 teaspoon chili powder
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Step 5: Cook the Chicken

While the sauce is simmering, preheat your broiler. Arrange the marinated chicken pieces on a baking sheet lined with foil. Broil for 8-10 minutes, or until the chicken is cooked through and lightly charred, turning once halfway through. Alternatively, you can cook the chicken in a skillet over medium-high heat until cooked through.

• Marinated Chicken (from Step 1)

Step 6: Finish the Tikka Masala

Add the broiled (or pan-cooked) chicken to the simmering tikka masala sauce. Stir in the heavy cream or coconut milk and kasuri methi. Simmer for another 5 minutes, allowing the flavors to meld.

• Cooked Chicken (from Step 5)
• 0.5 cup heavy cream or coconut milk
• 1 teaspoon kasuri methi

Step 7: Prepare the Saag Paneer

Blend the cooked greens with some water. Add the pureed spinach mixture back into the pot, bring to a simmer over medium heat. Add the paneer and cook until heated through, about 5 minutes. Season with salt and pepper to taste.

• Cooked Greens (from Step 3)
• 8 ounces paneer
• Salt and Pepper to taste

Step 8: Serve

Serve the Chicken Tikka Masala hot over the brown basmati rice, alongside the Saag Paneer. Garnish with fresh cilantro.

• Cooked Brown Basmati Rice (from Step 2)
• Cooked Saag Paneer (from Step 7)
• Chopped Cilantro (for garnish)
• Chicken Tikka Masala (from Step 6)