Neven Maguire's Easy Chicken Tikka Masala Biryani

INGREDIENTS

• 1 Pack Simply Better Irish Corn Fed Free Range Boneless & Skinless Chicken Thighs (500g)
• 1 Jar Simply Better Aromatic Tikka Masala Cooking Sauce
• 2 Tsp. Simply Better Expertly Blended Sriracha Seasoning
• 1 Tbsp. Simply Better Organic Apple Cider Vinegar
• 350g Simply Better Organic White Basmati Rice, rinsed
• 1 Pack Simply Better Irish Made Free Range Chicken Stock
• 2 Tbsp. Simply Better Cold Pressed Irish Rapeseed Oil
• 1 Large Red Onion, thinly sliced
• Juice & Finely Grated Rind of 1 Lime
• Pinch of Sugar
• 2 Scallions, Finely Chopped
• Sea Salt & Freshly Ground Black Pepper
• Simply Better West Cork Made 0% Fat Live Natural Yoghurt, to serve

METHOD

1. Put the chicken thighs in a shallow non-metallic dish with 3 Tbsp. of the tikka masala sauce, the siracha seasoning and vinegar. Season generously and mix well to combine. Cover and chill for at least 2 hours but up to 24 hours is perfect.
2. When ready to cook, preheat the oven to 180°C (350°F/Gas Mark 4) and heat a saute pan or shallow casserole dish over a medium heat. Put the rest of the tikka masala sauce in a large jug using some of the stock to rinse out the jar. Stir in the rest of the stock to combine. Add the oil to the pan and saute the chicken for 1-2 minutes on each side. Transfer to a plate.
3. Stir the rice into the pan until evenly combined. Then pour the korma mixture into the pan and allow to bubble down, scraping the bottom of the pan to remove any sediment. Bring to a simmer, stirring then tuck back in the chicken pieces and cover with a lid. Bake for 40 minutes until the chicken and rice are cooked through and tender.
4. Meanwhile, put the red onion in a small bowl and stir in the lime juice and rind with a good pinch of salt and the sugar. Scatter this over the dish with the scallions and serve straight to the table with some yoghurt to serve.