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Chicken tikka masala with saffron rice

Chicken tikka masala with saffron rice
4.7 163 ratings
Prep. 40 min
Total 4 h 40 min
6 portions
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Ingredients

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

Difficulty

easy

Nutrition per 1 portion

Sodium 277.9 mg
Protein 26.4 g
Calories 2556.7 kJ / 608.7 kcal
Fat 35.3 g
Fibre 1.1 g
Saturated Fat 10.2 g
Carbohydrates 46.3 g

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Australia and New Zealand

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