Pepper Chicken Skewers with Tikka Masala Rice
1 hour
Indian / Indian Fusion
Serves: 2
Juicy, peppery chicken skewers grilled with colorful bell peppers and served over Royal® Tikka Masala Ready-to-Heat Basmati Rice. Bold, vibrant, and effortless, this dish brings classic Indian flavors together with weeknight convenience.
Ingredients
- Chicken breast, 1 pound, cut into 1½-inch pieces
- Plain yogurt, ¼ cup
- Lemon juice, 1 tablespoon
- Garlic, 4 cloves, minced
- Ginger, 2 teaspoons, grated
- Garam masala, 1 teaspoon
- Salt, ½ teaspoon
- Black pepper, ¼ teaspoon
- Red bell pepper, ½ pepper, cut into 1½-inch pieces
- Yellow bell pepper, ½ pepper, cut into 1½-inch pieces
- Green bell pepper, ½ pepper, cut into 1½-inch pieces
- Olive oil, 1 tablespoon
- Wooden or metal skewers, as needed
- Royal Tikka Masala Ready-to-Heat Basmati Rice, 1 pouch
- Yogurt, ¼ cup, for serving
- Green chutney, ¼ cup, for serving
Preparation
- Add the chicken, yogurt, lemon juice, garlic, ginger, garam masala, salt, and black pepper to a mixing bowl. Stir well so each piece is coated. Cover and marinate in the fridge for at least 30 minutes.
- Add the chopped bell peppers to a bowl and drizzle with olive oil. Toss to coat.
- Add the chicken and peppers onto skewers, alternating colors for a vibrant presentation.
- Add the skewers to a grill or a 425°F oven. Cook for 20–25 minutes, turning once halfway through, until lightly charred and cooked through.
- Add the Royal Tikka Masala Ready-to-Heat Basmati Rice to a microwave-safe bowl. Heat according to package instructions and fluff with a fork.
- Add the rice to a platter and lay the skewers over the top so the colors and textures stand out.
- Add the yogurt and green chutney on the side for serving.
