I browned the chicken thighs with the yogurt marinade still on them, then moved them to a plate while I cooked the vegetables. The onions cooked for 6 minutes, followed by 4 more minutes with the red pepper. I then combined everything with the chickpeas and Gymkhana Tikka Masala sauce for a final 5-minute simmer and served it with basmati rice.
Ingredients
- Chicken thighs
- Yogurt, for the chicken marinade
- Onions
- Red pepper
- Chickpeas
- Gymkhana Tikka Masala simmer sauce
- Basmati rice
Let’s make it
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Prepare the rice. Cook the basmati rice according to its package directions. Keep it warm for serving.
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Marinate the chicken. Coat the chicken thighs in the yogurt marinade.
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Brown the chicken first. Sear the chicken thighs with the yogurt marinade still on them until browned. Transfer the chicken to a plate.
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Cook the onions for 6 minutes. Add the onions to the same pan and sauté for 6 minutes, stirring as needed.
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Add the red pepper for 4 more minutes. Add the red pepper to the onions. Sauté together for another 4 minutes.
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Combine and simmer. Return the chicken and its juices to the pan. Add the chickpeas and Gymkhana Tikka Masala simmer sauce. Stir to combine and simmer for 5 minutes. Check that the thickest part of the chicken reaches 165°F (74°C), and cook longer if needed.
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Serve. Spoon the chicken, vegetables, chickpeas, and sauce over the cooked basmati rice.
