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Chicken Tikka Masala with Saffron Rice
Ingredients
  • subheading: Tikka paste:
  • 40 g coriander seeds
  •  
  • 40 g cumin seeds
  •  
  • 10 g dried red chillies
  •  
  • 50 g fresh coriander
  • washed thoroughly and left to dry on paper towel
  •  
  • 100 g garlic cloves
  •  
  • 100 g fresh ginger
  • peeled
  •  
  • 220 g olive oil
  • plus extra to cover
  •  
  • 100 g water
  •  
  • 100 g lemon juice
  • (approx. 2 to 3 lemons)
  •  
  • 1 ½ tsp ground turmeric
  •  
  • 30 g sea salt
  •  
  • 50 g dried onion flakes
  •  
  • 140 g tomato passata (purée)
  • subheading: Chicken tikka and saffron rice:
  • 1000 to 1200 g skinless chicken thigh fillet
  • cut into cubes (2 cm)
  •  
  • 100 g natural yoghurt
  •  
  • 300 g jasmine rice
  •  
  • 900 g water
  •  
  • 3 pinches saffron threads
  •  
  • 2 tsp vegetable oil
  • subheading: Masala sauce:
  • 1 brown onion
  • (approx. 150 g), cut into halves
  •  
  • 2 garlic cloves
  •  
  • 3 cm piece fresh ginger
  • peeled
  •  
  • 1 long green chilli
  • deseeded if preferred
  •  
  • 50 g butter
  •  
  • 400 g canned chopped tomatoes
  •  
  • 2 tbsp tomato paste
  •  
  • ¼ to ½ tsp sea salt
  •  
  • 1 tsp raw sugar
  •  
  • 2 tsp garam masala
  •  
  • 150 g natural yoghurt
  •  
  • 150 g double cream
  •  
  • fresh coriander leaves
Steps
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