Chicken Tikka Biscuit Bake

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 cup plain Greek yogurt
• 2 tbsp tomato paste
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp garam masala
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp ground turmeric
• 2 tsp chili powder
• 1 1/2 tsp Raleigh Select Blend
• 1/2 cup heavy cream
• 1 cup low-sodium chicken broth
• 1 medium yellow onion, diced
• 2 tbsp olive oil
• 3 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 1/2 cup frozen peas
• 2 tbsp fresh cilantro, chopped (plus extra for garnish)
• 1 can (16 oz) refrigerated buttermilk biscuit dough (8 biscuits)
• Nonstick cooking spray

Instructions

1. Preheat oven to 400°F. Spray a 9x13-inch baking dish with nonstick cooking spray.
2. In a large bowl, mix chicken, yogurt, tomato paste, garlic, ginger, garam masala, cumin, paprika, turmeric, chili powder, and 1 tsp Raleigh Select Blend. Let it marinate 20 minutes (or up to 2 hours if you wanna flex).
3. Heat olive oil in a 12-inch skillet over medium-high. Add chicken (reserve extra marinade). Sear until golden, 3–4 min per side. Transfer to a plate.
4. In same skillet, melt butter over medium. Add onion; cook until soft, 5 min. Stir in flour and cook 1 min, stirring constantly.
5. Whisk in chicken broth, reserved marinade, heavy cream, and remaining 1/2 tsp Raleigh Select Blend. Bring to a simmer. Cook 3 min, until thickened.
6. Stir in seared chicken and peas. Simmer 3 min. Off heat, fold in cilantro. Pour everything into prepared baking dish.
7. Top evenly with biscuits. Brush biscuits with a little olive oil (liquid gold, don’t forget).
8. Bake 22–25 min until biscuits are puffed and golden, gravy is bubbling. Let rest 5 min. Garnish with more cilantro.
9. DUNZO!
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