I hope everyone is doing well. Today I am going to show you another recipe of a random weeknight meal that I’ve made without the step-by-step pictures, they’ll be back soon!
But today I have a quick weeknight meal that I made by putting a twist to one of my previous recipes. It’s always fun to mix things up and this was definitely a delicious, tender way to do that. For this meal, I quickly threw together some chicken tikka botis that I made into a quick stir-fry along with some fluffy peas and rice.
The chicken tikka boti was really easy because I used my chicken tikka recipe and replaced the boneless skinless chicken thighs with boneless skinless chicken breast cut into large cubes. I grilled the cubes on a skewer. In a large cast iron skillet using one teaspoon of vegetable oil, I lightly sautéed a sliced onion, released the chicken cubes into the pan and sprinkled on 1 teaspoon of chaat masala and topped it with some fresh cilantro leaves. Let the mixture cook over medium heat, covering the pan to allow the chicken to steam for 3-5 minutes and that’s it!
- 2 cups of basmati rice, rinsed and soaked for 30 minutes
- 2.5 cups of water
- 1 cup of frozen peas
- ¼ cup of onions, finely chopped
- 1 tsp of kosher salt
- ½ tsp of black cumin seeds
- 1 tsp vegetable oil or butter
- In a medium size saucepan with a tight fitting lid, heat up the vegetable oil or butter and lightly sauté the onions for 3-5 minutes over medium heat
- Add drained rice into pan and lightly toast for 1 minute
- Add in salt, black cumin seeds, water, and peas
- Bring up to a boil and lower heat to low to simmer and cook for 17 minutes
- Take off the heat and allow to steam for 5 minutes
- Fluff and serve
Let me know if you try this out!