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Tikka Chicken With Spiced Rice
Tikka Chicken With Spiced Rice
Tikka Chicken With Spiced Rice
2 - 3 Serves
20Mins Prep
40Mins Cook
Ingredients
- 2 cloves garlic, roughly chopped
- 1 Bayara red chili pepper, seeds removed and roughly chopped
- 2cm fresh ginger, peeled and minced
- 2 Tsp Bayara chicken masala
- 1 Tsp Bayara paprika
- 1 Tsp Bayara ground coriander
- ½ Tsp Bayara ground coriander
- 1 Tbls oil
- 2 Tbls tomato puree
- 30g fresh coriander, chopped including stems
- 1 Bayara cinnamon stick
- 2 Bayara bay leaves
- 1 Bayara black lemon
- A pinch of Bayara sea salt
- 4 skinless chicken breasts
- 120g yogurt
- 50g tikka paste
- Bayara bay leaves
- 2 Tsp Bayara saffron
- 1 red onion, cut into thin wedges
- 140g Bayara basmati rice
- 1 Tbls Bayara curry powder
- 50g frozen peas
- 1 small diced red pepper
- 150g yogurt
- 100g diced cucumbers
- 1 Tbls roughly chopped mint leaves
Method
Method
- Add all the ingredients in the blender.
- Add only 1 tablespoon of oil to begin with and add more as needed.
- Start the blender and mix until the ingredients start to come together into a paste (If the blender has trouble mixing, add another half a tablespoon oil or tomato puree.)
- Add small amounts of water while blending until you reach the right consistency.
- Once completely blended, the paste can be used immediately as a marinade.
- In a small bowl, mix the diced cucumbers with most of the chopped mint leaves and yogurt.
- Season with Bayara black pepper, mix, then cover the bowl and chill in the fridge until serving.
- Make 3-4 deep cuts on each chicken breast on one side and place them in a bowl.
- Add the yogurt and tikka paste, mix well, then cover the bowl and let the chicken marinate in the fridge for 30 minutes.
- Preheat the oven to 240°C (or 220°C fan/gas 9).
- Scatter the onion wedges over a foil-lined baking tray.
- Remove the chicken breasts from the marinade, shake off any excess, and place them on top of the onion wedges.
- Place the baking tray in the oven and cook for 20 minutes.
- In a pot of boiling water, add the basmati rice, Bayara curry powder, Bayara chicken masala, Bayara saffron, Bayara bay leaves, peas, and pepper.
- Simmer for 10 minutes or until the basmati rice is just tender.
- Drain well and divide the basmati rice into 4 plates.
- Add the chicken, roasted onion, and the remaining chopped mint leaves.
- Serve with the cucumber raita.
Method
Method
- Add all the ingredients in the blender.
- Add only 1 tablespoon of oil to begin with and add more as needed.
- Start the blender and mix until the ingredients start to come together into a paste (If the blender has trouble mixing, add another half a tablespoon oil or tomato puree.)
- Add small amounts of water while blending until you reach the right consistency.
- Once completely blended, the paste can be used immediately as a marinade.
- In a small bowl, mix the diced cucumbers with most of the chopped mint leaves and yogurt.
- Season with Bayara black pepper, mix, then cover the bowl and chill in the fridge until serving.
- Make 3-4 deep cuts on each chicken breast on one side and place them in a bowl.
- Add the yogurt and tikka paste, mix well, then cover the bowl and let the chicken marinate in the fridge for 30 minutes.
- Preheat the oven to 240°C (or 220°C fan/gas 9).
- Scatter the onion wedges over a foil-lined baking tray.
- Remove the chicken breasts from the marinade, shake off any excess, and place them on top of the onion wedges.
- Place the baking tray in the oven and cook for 20 minutes.
- In a pot of boiling water, add the basmati rice, Bayara curry powder, Bayara chicken masala, Bayara saffron, Bayara bay leaves, peas, and pepper.
- Simmer for 10 minutes or until the basmati rice is just tender.
- Drain well and divide the basmati rice into 4 plates.
- Add the chicken, roasted onion, and the remaining chopped mint leaves.
- Serve with the cucumber raita.
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