Pepper Chicken Skewers With Tikka Masala Rice

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

1. 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.
2. Add the chopped bell peppers to a bowl and drizzle with olive oil. Toss to coat.
3. Add the chicken and peppers onto skewers, alternating colors for a vibrant presentation.
4. 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.
5. 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.
6. Add the rice to a platter and lay the skewers over the top so the colors and textures stand out.
7. Add the yogurt and green chutney on the side for serving.

(Authentic Royal)