Chicken tikka masala with jeera rice. Cooking has no limitation or rule…to make authentic and unique cuisines you need to be wild in thoughts and find inspiration. Let's get wild and have a bit. Proper Chicken Tikka Masala served at good Indian restaurants is made with yoghurt marinated chicken which is then chargrilled so it has that gorgeous smokey flavour.
Chicken tikka masala is a dish of chunks of roasted marinated chicken (chicken tikka) in a spiced curry.
The curry is usually creamy and orange-coloured.
Garnish with cilantro and serve over rice or alongside naan bread.
You can have Chicken tikka masala with jeera rice using 9 ingredients and 3 steps. Here is how you achieve it.
Ingredients of Chicken tikka masala with jeera rice
- Prepare 1 bowl of Boiled rice.
- It's as needed of Chicken tikka pieces.
- You need 1 tsp of Jeera / cumin.
- It's 2 tbsp of White oil.
- Prepare to taste of Salt.
- It's 2 tbsp of Butter.
- You need 1 tbsp of Kasuri methi.
- Prepare 2 of Bayleaf/tej pata.
- You need 2 of Red chilli dry.
First time making chicken tikka masala from scratch and it was way easier than I thought it'd be! Per all of the suggestions in the reviews, I mixed greek I also drained any juices from the broiled chicken back into the sauce and simmered until thick again. Served over basmati rice I had gently stir-fried. Marinating the chicken in some yogurt while sautéing the onions and garlic with the spices helps both flavor the chicken, tenderize it, and help make a thicker finished sauce.
Chicken tikka masala with jeera rice step by step
- For chicken tikka masala-Take the Chicken tikka (for chicken tikka recipe refer to my previous recipe).....
- Add some butter to the pan and drop the chicken tikkas in it. Add the marination residue to it.Add 1/2 cup of water. A pinch of salt and stir the curry. At last sprinkle the kasuri methi over it. Close the flame and cover the pan with a lid..
- For jeera rice-In another pan, heat a tbsp of oil. Add 1tsp of jeera,a bayleaf and dry red chilli...stir it. Then add the boiled rice in it. Mix them well. Add salt to taste. Switch of the flame and your jeera rice is ready..
Serve this with a simple pot of basmati rice — if you start cooking the rice at the same time. This recipe tastes above and beyond all the restaurants I've been to. I like extra sauce to soak my jasmine rice so next time I will either add less chicken or more cream and tomato sauce. The Indian restaurant I used to frequent put some thinly sliced almonds for garnish so I. And the chicken is perfectly tender with the creamiest, most flavor-packed sauce I had no one to share this chicken tikka masala with!
