Chicken Tikka Bowls with Basmati and Cucumber

Steps

Every amount is written into the step where you use it.

!Steps marked like this need your attention — stay close so nothing burns.

Broiled Chicken Tikka

1. Pat 2 pounds boneless skinless chicken thighs dry, then combine with 4 tablespoons jarred tikka paste, ½ cup whole-milk yogurt, ¾ teaspoon kosher salt, and 1 tablespoon fresh lemon juice in a bowl; toss to coat evenly. 5 min
2. Position an oven rack 6 inches from the broiler element and preheat the broiler to high; lightly grease a wire rack set over a foil-lined baking sheet with 1 tablespoon neutral oil. 5 min
3. Let the marinated chicken rest at room temperature for 15 minutes while the broiler comes up to temperature. 15 min
4. Timing-sensitive step. Arrange the chicken thighs on the prepared rack in a single layer and broil 10–12 minutes, flipping once halfway, until charred in spots and cooked through to 165°F. 12 min
5. Rest the chicken on the rack for 3 minutes, then slice or leave whole and serve topped with ¼ cup roughly chopped fresh cilantro and lemon wedges alongside. 3 min

Pouch Basmatibase

1. Timing-sensitive step. Microwave both 8.5 oz microwavable basmati rice pouches according to package directions, about 90 seconds each, until fully steamed through. 2 min
2. Tear open the pouches and tip the rice into a serving bowl; add 1 tablespoon unsalted butter and ¼ teaspoon kosher salt and fluff with a fork until the butter is melted and evenly distributed. 2 min

Cucumber Saladside

1. Halve the English cucumber lengthwise and thinly slice it crosswise; very thinly slice ¼ of a red onion and finely chop 2 tablespoons fresh mint leaves. 5 min
2. In a bowl, whisk together ¼ cup whole-milk yogurt, 1 tablespoon fresh lemon juice, ¼ teaspoon kosher salt, and ¼ teaspoon ground cumin, then fold in the cucumber, red onion, and mint until evenly coated. 3 min