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Chicken Tikka Masala with
Jeera Pilau Rice
By Michelin Star Chef
Rohit Ghai
For 2 People
50 Mins + 2-3 Hrs Marination
Allergens:
Milk, Mustard
Utensils & Essentials
Saucepans, bowls for marinating, baking tray, parchment paper, heavy-based pan or wok.
Milk, Mustard
Ingredients:
For the tikka chicken first marinade:
- 4 boneless, skinless chicken thighs (can also be cooked with tofu or paneer (indian cottage cheese)
- 1 tbsp ginger-garlic paste
- 1 tbsp lime juice
- salt to taste (not included)
- 150g yoghurt
- 1 tbsp kashmiri red chilli powder
- 1 tbsp mustard oil
- 1 tsp kasoori methi leaves (fenugreek leaves)
- ½ tsp garam masala
For the masala sauce:
- 70-100ml rapeseed or vegetable oil (not included)
- 250g onion - 3 medium onions
- 1 tbsp ginger-garlic paste
- 40g fresh ginger- save 10g
- 2 green chillies (optional, include to taste)
- 1 tsp garam masala
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tbsp kashmiri chilli powder
- 1/2 tsp ground red chilli powder
- 100g chopped tomatoes
- 2 tbsp tomato paste
- salt to taste (not included)
- 150ml double cream
- 20g fresh chopped coriander - save a little for garnish
- 1 tbsp kasoori methi leaves (dried fenugreek leaves
- 1 tbsp honey
- 50g butter
- extra coriander
- pinch of garam masala (1/4 tsp)
Pilau spice mix:
- 1 tbsp cumin seeds
- ½ tsp turmeric powder
- 220g basmati rice
Around 2 - 3 hours before cooking, cut the chicken/ tofu/ Paneer into chunks and place them in a bowl and marinate with the ginger-garlic paste, lime juice, and a dash of salt. Cover and keep refrigerated until ready to cook.
Preheat the oven to 200°C/180°C fan.
Begin making your masala sauce. In a deep saucepan, heat about 80-100ml vegetable oil on a medium heat. Chop the onion and fry until it turns golden brown – this should take 10 – 15 mintues. Add your ginger-garlic paste, along with 30g of the root ginger (save the rest for later) and sauté for 1 minute until fragrant. If you like your curry extra spicy, you can add your green chillies, chopped and de-seeded, to taste. Next, add the Masala Spice Mix, add your tomatoes and tomato puree and around 50 -1 00ml of water - cook for around 7-8 minutes, stirring occasionally.
In a clean bowl, make the second marinade: combine the yoghurt, 1/2 tsp garam masala, 1 tbsp mustard oil, 1 tbsp kashmiri chilli powder and 1 tsp kasoori methi leaves and a pinch of salt. Add your chicken/tofu/paneer to this bowl and coat well so each piece is covered in marinade.
Place the chicken/ tofu/ paneer on a baking tray covered in parchment paper. Cook through – this should take 15 - 20 minutes.
Season the yoghurt with black pepper, salt and cumin powder to taste, mix well, then leave to one side.
Whilst the chicken/ tofu/ paneer cooks, prepare your rice. Add the rice to a saucepan and rinse through cold water four times, sieving in between, then cover with cold water and leave to sit for 15 minutes.
Now, return to your sauce and add the cream, fresh coriander and kasoori methi leaves (dried fenugreek leaves)- at this point you can add a little honey to counteract the sourness and stir through. Season with salt to taste.
Once the tikka is cooked, remove it from the oven and add to the sauce and cook for a further 3 minutes until the sauce is thick and bubbling. Now, finally add your butter, a pinch of garam masala and the fresh corriander and stir though.
Season the yoghurt with black pepper, salt and cumin powder to taste, mix well, then leave to one side.
As the chicken/ tofu/ paneer cooks in the sauce, prepare a saucepan to cook the rice. Add 450ml of water to a pan, add salt and a few drops of oil, then bring to the boil on a high heat. Drain cold water from the rice and pour it into the boiling pan. As soon as you add the rice, lower to a medium heat and cook for 7-8 minutes until the water is completely absorbed and the rice appears fluffy.
Season the yoghurt with black pepper, salt and cumin powder to taste, mix well, then leave to one side.
Add the Pliau Spice Mix to the rice along with a pinch of salt and 2 tbsp oil, and toss together over heat.
Season the yoghurt with black pepper, salt and cumin powder to taste, mix well, then leave to one side.
Return to your chicken tikka masala and serve garnished with fresh corriander and a little garam masala along with grated or julienne ginger.
Serve the rice and curry together piping hot and enjoy!
Season the yoghurt with black pepper, salt and cumin powder to taste, mix well, then leave to one side.
Remember to Recycle!
All the packaging in your recipe box, as well as the box itself, is completely recyclable, so make sure you do your part to help save the planet!
To dispose of the ice packs, cut them open and pour the gel down the sink – it's totally nontoxic. In fact, you can even use it to give your houseplants a little boost, then recycle the empty bag.
