Chicken Tikka Masala with Indian Rice

حسان الطريقيآشپز

مواد تشکیل دهنده

• 1 kg chicken steak
  1 kg
• ½ cup yogurt
  0.5 cup
• Juice of 1 lemon
  1
• ⅓ cup olive oil
  0.3 cup
• 1 tbsp garlic + crushed ginger
  1 tablespoon
• 2 tbsp ketchup
  2 tablespoon
• Spices: ground cardamom, dried coriander, oregano, black pepper, turmeric, cumin, cinnamon, smoked paprika, ground chili
  0
• To thicken the sauce: 1 tsp cornstarch + ⅓ cup water
  1 teaspoon
• 2 cups basmati rice
  2 cup
• Finely chopped onion + grated carrot
  0
• 1 tsp crushed ginger
  1 teaspoon
• Spices: turmeric + curry + smoked paprika + ground cardamom + black pepper + dried coriander + a pinch of cinnamon
  0
• 1 Maggi cube
  1

مراحل

1. 1

   To prepare the chicken: Add half a teaspoon of each spice mentioned above to the yogurt, and also add the garlic, ginger, and the remaining ingredients. Marinate the chicken in it for one hour.

   ابزارهای مورد نیاز:

   کاسه مخلوط کن

   60 دقیقه
2. 2

   Roll the chicken pieces into rolls and secure them with wooden skewers. Place them in a baking dish and pour the remaining sauce over them.

   ابزارهای مورد نیاز:

   🍳

   Baking Dish

   5 دقیقه
3. 3

   Cover the dish with aluminum foil and place it in a preheated oven at 200 degrees for 45 minutes, then brown the top.

   45 دقیقه
4. 4

   After serving the chicken alongside the rice, add the cornstarch dissolved in water to the remaining sauce in the dish and boil it on the stove for a few minutes until it thickens, then pour it over the chicken.

   5 دقیقه
5. 5

   To prepare the rice: Sauté the onion and carrot in a tablespoon of ghee and oil with a pinch of salt over heat, then add half a teaspoon of each spice mentioned above.

   ابزارهای مورد نیاز:

   تابه

   5 دقیقه
6. 6

   Add the Maggi cube and stir for a minute, then add the rice and water (the water should be 1 cm above the soaked rice).

   2 دقیقه
7. 7

   Leave the rice on the heat until cooked, and finally serve it with the chicken.

   10 دقیقه

حقایق تغذیه

* اطلاعات تغذیه‌ای تقریبی است و محاسبه آن ممکن است تحت تأثیر نوع ماده اولیه، روش کشت، نگهداری و پخت قرار گیرد.

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