Pollo tikka con arroz 
Chicken Tikka with Rice
Quick and delicious "chicken tikka" recipe, perfect for trying out spices you don't usually use. The color will depend on the amount of turmeric (more yellow) or tomato sauce (more red) you add. If you want less sauce, use less coconut milk.
Chicken Tikka with Rice
Quick and delicious "chicken tikka" recipe, perfect for trying out spices you don't usually use. The color will depend on the amount of turmeric (more yellow) or tomato sauce (more red) you add. If you want less sauce, use less coconut milk.
Cooking Instructions
- 1
Prepare the spices together so you don't forget any. Chop the onion into small pieces, mince the garlic finely, and cut the chicken into cubes.
- 2
Mix all the spices with the yogurt and garlic until everything is well combined.
- 3
Add the chicken and mix well, cover and let marinate for at least half an hour in the refrigerator.
- 4
In a pan, add a little oil and the mixture. When the chicken is golden, add the chopped onion, tomato sauce, and lemon. Cook for about 2-3 minutes and add the coconut milk (use the whole can for more sauce, or half for less). Cook covered over medium heat for 5 minutes, stirring occasionally to prevent sticking. Remove the lid and cook until the sauce reaches the desired thickness (I like it after about 5 more minutes).
- 5
Serve with basmati rice and naan bread or pita bread (which is easier to find at the store).
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