Tikka Mushroom Chicken and Rice
Spicin' and Dicin'
Flavoring your world - one spice blend at a time.
Oh this recipe is SO easy and SO delicious! This is my go-to for those nights I just can’t think of anything else to make (or am just too tired to think).
The kids absolutely love this dish and don’t even notice the mushroom flavor in it. They always ask for seconds!
If you’re a huge mushroom fan like me, try adding a cup of sauteed mushrooms as well.
Total Time: 35 mins
Servings: 6-8
INGREDIENTS
4-6 chicken thighs
3 cups chicken broth
1.5 cups basmati rice
2 Tbsp Tikka Masala, divided
2 Tbsp butter, divided
1 Tbsp garlic, minced
1 - 8oz can Cream of Mushroom condensed soup
parsley - for garnish
Salt to taste
PREPARATION
1) Heat large skillet/dutch oven to med-hi. Melt 1 Tbsp butter in pan.
2) Generously season all sides of chicken with Tikka Masala. Place in pan. Sear each side for 3-4 minutes, until nicely browned. Remove from pan. Set aside.
3) Melt remaining butter in same pan. Add rice and garlic. Stir. Pour in broth. Scrape tasty bits off bottom of pan while stirring.
4) Return chicken to pan. Make sure it is evenly covered with broth. Heat to a boil then reduce to simmer. Cover and cook for 15-20 minutes until rice has absorbed broth and chicken can easily shred with a fork. (if rice is still underdone or chicken doesn't pull apart yet at this step, add a tiny bit more water or broth and cover/cook for another 5 mins)
5) Stir in Cream of Mushroom soup. Let simmer, uncovered, for another 5 mins.
Garnish with parsley and serve.
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