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Frixos Personal Chefing

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Tikka Masala with Cumin Basmati Rice

It may sound complicated and difficult but trust me that once the spices are in hand (and these are spices that we usually have in our pantry), it is straight forward dish to make that pleases everyone. So much fresher and aromatic worth doing yourself instead of using ready-made pastes.

Serve next to Cumin Basmati Rice

Tikka Masala with Cumin Basmati Rice

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Have a look below at the full recipe. Don’t forget, you can always print it.
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I hope you enjoy it!

Here are some more of my Indian Recipes.

You can print the recipe!
Tikka Masala with Cumin Basmati Rice
Course Main Dish
Cuisine Indian
Prep Time 30 Minutes
Cook Time 45 Minutes
Passive Time 12 Hours
Servings
8 People
Ingredients
For the marinade:
For the sauce:
Course Main Dish
Cuisine Indian
Prep Time 30 Minutes
Cook Time 45 Minutes
Passive Time 12 Hours
Servings
8 People
Ingredients
For the marinade:
For the sauce:
Instructions
  1. The night before whisk well all the marinade ingredients in a large bowl and toss in the chicken to coat all pieces. Place in the refrigerator covered with plastic wrap.
  2. An hour before cooking take the chicken out of the refrigerator.
  3. Turn on the oven to max temperature with the air circulation and grill-broiler on and set the rack to the top position.
  4. Take an oven-proof dish lined with a grill rack and place the chicken pieces on the rack. Place in the oven and grill for 12’ without turning, aiming for a bit of dark colour to be achieved on the ends of the chicken cubes. Remove from the oven and keep aside covered with foil.
  5. Take a large and deep pot or cast-iron casserole and place on medium heat. Add the oil and a minute later add the onions, garlic and ginger, sauteing for 3-4’ until translucent. Increase the heat and add the spices cooking for no more than 30’’ while stirring. Add the tomato paste and cook for further 30’’ while continuing stirring.
  6. Pour in the passata along with the water and bring to a boil. Reduce the heat, give it a good stir and simmer for 10’. Next add the cream, mix well and add the chicken pieces, increase the heat and cook for 3-4 minutes. Finally stir in the butter to melt and serve in individual plates, preferably on top of the cumin Basmati rice and garnish with the chopped coriander, chillies and almonds.
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