Chicken Tikka Masala with Spekko Basmati Rice

Chicken Tikka Masala with Spekko Basmati Rice

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Serves 4

Here is my interpretation of Chicken Tikka Masala. There are so many recipes of this much loved dish that originated in the UK. It is the most popular dish in the UK. The chicken tikka needs marinated for 2 – 3 hours. The sauce can be made a day in advance. This is a smooth, creamy tomato based sauce. Perfect for older children who do not like chunky sauces with speed traps – like whole spices and onion.

Ingredients – Chicken Marinade

800g chicken fillet, cut into chunks
3 tsp ginger paste
3 tsp garlic paste
2.5ml white pepper
1 tsp cumin powder
Pinch of tumeric
2 tsp red chilli powder
4 Tbsp lemon juice
62.5ml cream
Salt to taste
Oil to baste

Ingredients – Sauce

50ml oil
4 tsp ginger paste
4 tsp garlic paste
1000ml fresh tomato puree
2 green chillies, deseeded
3 tsp red chilli powder
2 tsp coriander powder
1 tsp cumin powder
1 tsp garam masala
2.5ml tumeric powder
500ml boiling water
3 Tbsp roasted cashew nuts
62.5ml boiling water
1 tsp honey
100ml cream
Salt to taste
Fresh coriander to garnish

Here’s how:

Mix all marinade ingredients except oil. Coat chicken pieces in the marinade and leave in the refrigerator for 2 – 3 hours. Preheat oven to 200 degrees. Place chicken in a roasting pan and drizzle with oil. Cook until meat in 75% done. The chicken pieces should be golden on the outside.

Chicken Tikka Sauce
Soak roasted cashew nuts in 62.5ml boiling water. Liquidize into a fine paste. Blanch tomatoes in boiling water. Plunge into iced water. Remove tomato skins and liquidize. Heat oil in a pot. Add ginger and garlic paste. Fry for a few seconds. Add tomato puree, salt, green chillies and ground spices. Pour in 500ml boiling water and cashew paste. Simmer until tomato is cooked. Pass the sauce through a stainless steel sieve. Add honey and chicken pieces. Pour in the cream and simmer until the chicken is cooked. Adjust the seasoning.

Optional: Heat a few saffron strands on a fry pan. Lightly crush with fingertips. Steep saffron in hot water or cream. Add to the chicken tikka sauce.

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Yudhika recommends Spekko Basmati Aromatic Indian Rice for this dish because

Spekko Basmati Aromatic Indian Rice is the perfect rice for Indian or Middle Eastern dishes. The grain is 99% pure and unlike many competitor products is never mixed with any other look-alike rice grain. Spekko Basmati is pure Basmati- a great way to distinguish a pure Basmati from another is the grain itself- upon cooking, it must always double in length.

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