Chicken Tikka Masala Rice
This is my own take on one of my top three favorite dishes of all time. Quick and utterly delicious Chicken Tikka with fragrant rice.
Try this Chicken tikka masala rice recipe, You’ll love it. Goes great with Citrus Bean Salad.
Check it out the Chicken Tikka Masala Rice Recipe here!!
[one_fourth]Prep Time:20 minutes[/one_fourth] [one_fourth]Cook Time:50 minutes[/one_fourth] [one_fourth]Servings:2 [/one_fourth] [one_fourth_last]Difficulty Level: Medium[/one_fourth_last]
[tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]
For the marinade:
- 1 tbsp tikka masala
- 1 tbsp curry paste
- 150 gm yogurt
- 2 chicken breasts,cut into 5-6 large chunks
- salt to taste
For the Sauce:
- 1 tbsp tikka masala curry paste
- 1 onion,finely chopped
- 200 gm pasta
- 200ml light coconut milk
- 1 tbsp yogurt
- A handful of coriander leaves,chopped
For the fragrant rice:
- 100 gm basmati rice
- salt to taste
- 5 curry leaves
- 1/2 tsp black mustard seeds
- 1 cinnamon stick
- A pinch of saffron
[/tab] [tab]Yield: 2 servings
Nutritional information is not yet available. [/tab] [/tabs]
[tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]
To make the marinade:
Mix the curry paste, yogurt, chicken and salt together, cover and leave overnight in the fridge to absorb all the delicious flavors.
Preheat a conventional oven to 220ºC or a fan-assisted one to 200ºC.
Wipe the marinade off the chicken and place, piece by piece, onto a baking tray.
Bake for 10 minutes or until slightly charred, but not cooked through.
You are just trying to get some colour here because the chicken will finish cooking in the curry sauce.
Set the tikka chicken aside while you make the sauce.
Heat the curry paste in a saucepan.
Add the onion and sweat slowly over a low heat for five to eight minutes or until the onion is translucent and soft.
It is important to take the time to do this slowly because the onion will then release its natural sugars, producing a sweeter dish, but be careful not to do this over too high a heat because the curry paste will burn.
Add the pasta and coconut milk and bring to the boil.
Turn down the heat and add the tikka chicken.
Cook over a low heat for five minutes or until the chicken is cooked through.
Finish by stirring through the yogurt and coriander.
To make the Fragrant Rice:
Add the rice, a pinch of salt and the aromatics to a pan and cover with enough water to come 1cm over the top of the rice.
Bring to the boil and simmer for eight minutes, covered.
The rice should have absorbed almost all of the water, but still be a bit wet.
Remove from the heat and leave to absorb the remaining water for 10 minutes, covered.
Remove the cinnamon stick before serving with the curry. Chicken Tikka Masala Rice is ready to serve. Enjoy!
- Serve with Citrus Kidney Bean Salad.
If you like Chicken Tikka Masala Rice Recipe and make it then let me know your feedback by commenting below.
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