Chicken Tikka Pulao

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Ingredients:-

For the rice

  1. Basmathi rice – 2 cups
  2. Oil – 2 tbsps.
  3. Cumin seeds – 3/4 tsp.
  4. Cloves – 3 numbers
  5. Green cardamom – 3 numbers
  6. Cinnamon – one 2″ stick
  7. Peppercorns – 1/2 tsp.
  8. Onion – 3 numbers, medium; thinly sliced
  9. Greenchilly – 2 numbers
  10. Ginger paste – 1 tsp.
  11. Garlic paste – 1 tsp.
  12. Boiling chicken stock/water – 4 cups
  13. Salt as needed
  14. Sugar – a pinch

For the chicken tikka

  1. Chicken – 500  grams ( Boneless, skinless breast pieces), cubed
  2. Salt – 1.5 tsp / to taste
  3. Thick hung curd – 1/2 cup (prepared from 1 cup of curd)
  4. Ginger paste – 1 heaping tsp.
  5. Garlic paste – 1 heaping tsp.
  6. Kasoori methi – 1/2 tsp
  7. Kashmiri chilly powder – 1/2 – 3/4 heaping tsp.
  8. Paprika powder – 1 heaping tsp.
  9. Cumin powder – 1/4 tsp.
  10. Garam masala powder – 1/2 tsp.
  11. Cardamom powder – a pinch
  12. Cinnamon powder – 1/8 tsp.
  13. Black salt – 1/4 tsp
  14. Lime juice – 1 tbsp.
  15. Orange red food color – a pinch
  16. Butter – 40 grams, melted
  17. Cilantro – 1/2 cup; chopped
  18. Water – 2 tbsps.

Method:-

  1. Soak the basmathi rice in water for 30 minutes. Drain all the water from the rice & keep aside.
  2. Heat oil & add the cumin seeds and the whole spices. Stir in the garlic paste, ginger paste, sliced onions and greenchilly. Cook till the onion turns golden brown in colour.
  3. Stir in the rice & fry for 3-4 minutes on high heat.
  4. Add boiling water / chicken stock & salt & bring to a second boil.
  5. Cover cook on low heat for 10 minutes.
  6. Marinate the chicken pieces with all the ingredients written under “for chicken tikka”( except butter, cilantro and water) for atleast 2 hours in your refrigerator/ preferably overnight in your freezer. Thread the marinated chicken pieces on bamboo skewers and bake in a 210C preheated oven at 210C for 24 minutes. Bast the chicken pieces with the melted butter and any left over marinade in between the cooking time. Heat the butter in a frying pan & stir in the baked chicken pieces. Cook on medium low heat till the chicken pieces are nicely coloured. Give a dum of coal. Add  2 tbsps. of water and the cilantro & mix.
  7. Gently mix the chicken tikka with the cooked rice.

Source :- Annie’s kitchen, recipe slightly modified

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