We’re swapping rice with Flourist Canadian grown golden quinoa in this crowd pleaser! Fluffy quinoa is topped with rich and flavourful chicken tikka, and garnished with a generous dollop of refreshing raita to balance out the luscious flavours.
May Contain: Egg, Mustard, Peanuts, Seafood, Sesame, Soy, Sulphites, Tree Nuts, Wheat, and Gluten.
Tip: As some broilers are stronger than others, watch chicken closely in Step 1. If chicken starts browning too fast, move the oven rack down a level.
Prepare + Marinate Chicken
Move oven rack to the highest position and turn oven on to broil. Line a baking sheet with foil. Drain diced chicken breast and pat dry with a paper towel. Cut any large chunks into smaller pieces to get uniformly sized chicken pieces. In a mixing bowl, combine chicken, half of the spice blend, a drizzle of oil, and salt and pepper to taste. Massage spices into chicken with clean hands until thoroughly combined. Wash hands well. Lay chicken pieces on baking sheet. Place baking sheet under broiler for 10-12 minutes, or until chicken has some colour.
Rinse and drain quinoa in a fine mesh sieve. Add quinoa to a pot with 1 ½ cup (3 cups for 4 servings) salted water and bring to a boil. Reduce heat to low and cover with a lid. Cook for 18-22 minutes or until grains are tender. Turn off heat, cover fully with lid, and let sit for 5 minutes. Fluff with a fork.
Heat a large skillet over medium with 2 tbsp. (4 tbsp. for 4 servings) oil. Add onions, garlic, ginger and tomato paste to skillet. Cook for 5 minutes until onions are soft and fragrant.
Meanwhile, prepare raita. Wash and chop cilantro. Wash and grate cucumbers using a box grater. Place grated cucumbers in a fine mesh sieve and press out as much liquid as possible. In a small bowl, combine cucumber, yogurt, half of the cilantro, and ½ tsp. of the (1 tsp. for 4 servings) remaining spice blend. Season with salt and set aside for Step 6.
Once onions from Step 3 are soft, add remaining spice blend to skillet and stir to combine. Add diced tomatoes, 1 cup (2 cups for 4 servings) water, and red pepper flakes to taste. Bring to a simmer. Stir in cream. Taste and adjust seasoning with salt and pepper. Add chicken back to skillet and continue to simmer for another 5-10 minutes until sauce has thickened to your liking.
To serve, divide quinoa between serving plates. Top with chicken tikka, remaining cilantro, and a dollop of raita. Enjoy!