These Tikka Masala Stuffed Peppers are very addictive! I prepared these with a simple version of chicken tikka masala and saffron rice. They are full of flavors, juicy and very delicious. The smokey mint yogurt chutney kicks up the flavor a whole lot more!
Ingredients
4 bell peppers
½ large onion chopped
2 medium tomatoes
2 serrano peppers
1 and a ½ cup cooked saffron rice (add few thread of saffron while rice is boiling)
1 tbsp. cumin powder (freshly ground)
1 tbsp. coriander powder (freshly ground)
1 tbsp. tikka masala powder
1 tbsp. Dry mint powder
4 boneless skinless chicken thighs (cut into bite size pieces)
2 tbsp. plain whipped yogurt
2 tbsp. olive oil
Salt to taste
Instructions
Preheat oven to 400 degrees
Heat oil on high heat and add onions
Sauté onions till light brown
Add pureed tomatoes, serrano peppers, cumin powder, coriander powder & salt
Mix well and let it simmer for 2-3 minutes stirring occasionally
Add yogurt and mix well, then simmer for another 2-3 minutes
Add chicken, mix well then cover & cook for 15 minutes stirring occasionally
While the chicken cooks, clean the core of bell pepper and set aside (save the pepper tops)
After 15 minutes, add the cooked saffron rice to chicken along with the mint powder and mix well (Your filling is now ready for the peppers)
Now brush a grilling tray with olive oil and set aside
Start stuffing the bell peppers with rice and chicken mixture then cover them with the pepper tops
Place the peppers on the grilling tray and brush them with some oil
Place the peppers in the preheated oven at 400 degrees for 20 minutes
After 20 minutes, the peppers should be grilled and sweaty (you can cook them more if you like)
Take the top off the peppers and garnish with mint and yogurt dip before serving (see recipe)