A Step-by-Step Guide to Preparing Pakistani Chicken Tikka Masala with Pulao Rice

Embark on a culinary adventure to Pakistan with this comprehensive guide to making Chicken Tikka Masala with Pulao Rice. Known for its rich flavors and aromatic spices, this dish is a staple in Pakistani cuisine and beloved by food enthusiasts worldwide. Follow this step-by-step recipe to bring the authentic taste of Pakistan to your dining table.

Ingredients

For Chicken Tikka Masala:

• 500g boneless chicken, cut into chunks
• 1 cup plain yogurt
• 2 tablespoons lemon juice
• 2 tablespoons Tikka Masala powder
• 1 tablespoon ginger-garlic paste
• Salt, to taste
• 2 tablespoons vegetable oil
• 1 large onion, finely chopped
• 1 cup tomato puree
• 1/2 cup heavy cream
• Chopped cilantro for garnish

For Pulao Rice:

• 2 cups basmati rice
• 4 cups water
• 2 tablespoons vegetable oil
• 1 onion, sliced
• 1 teaspoon cumin seeds
• 1 bay leaf
• 4 green cardamom pods
• 4 cloves
• 1-inch cinnamon stick
• Salt, to taste

Instructions

Marinating the Chicken:

1. In a bowl, mix the chicken with yogurt, lemon juice, Tikka Masala powder, ginger-garlic paste, and salt. Let it marinate for at least 1 hour, preferably overnight.

Cooking Chicken Tikka Masala:

2. In a large skillet, heat the vegetable oil over medium heat. Sauté the onion until golden brown.
3. Add the marinated chicken and cook until it’s white on all sides.
4. Stir in the tomato puree and simmer for 10 minutes.
5. Add the heavy cream and simmer for another 5 minutes. Garnish with chopped cilantro before serving.

Preparing Pulao Rice:

6. Rinse the basmati rice under cold running water until the water runs clear. Drain well.
7. In a pot, heat the vegetable oil. Add the sliced onion, cumin seeds, bay leaf, cardamom pods, cloves, and cinnamon stick. Sauté until the onion is translucent.
8. Add the drained rice to the pot and gently stir to coat the grains with the oil and spices.
9. Stir in the water and salt. Bring to a boil, then cover and reduce the heat to low. Cook for 20 minutes, or until the rice is tender and the water is absorbed.
10. Fluff the rice with a fork and serve alongside the Chicken Tikka Masala.

Key Takeaways

• Marination Is Key: Marinating the chicken not only flavors it but also tenderizes it, ensuring a succulent dish.
• Quality of Spices: The authenticity of the taste largely depends on the quality of the spices used. Fresh, high-quality spices bring the best flavors.
• Simmering: Allow the chicken to simmer in the tomato puree and cream to blend the flavors well.
• Rinsing the Rice: Thoroughly rinsing the rice is crucial to remove excess starch, which ensures fluffy Pulao.
• Patience with Pulao: Resist the urge to peek while the Pulao is cooking. Let it cook undisturbed for perfectly cooked grains.

Frequently Asked Questions (FAQs)

Can I use chicken with bones for the Chicken Tikka Masala?

Yes, you can use bone-in chicken pieces, but you’ll need to adjust the cooking time accordingly, as bone-in chicken takes longer to cook than boneless.

Is there a dairy-free alternative to heavy cream in Chicken Tikka Masala?

Coconut milk is an excellent dairy-free alternative that also complements the flavors of the dish.

How can I make this dish spicier?

To increase the heat, you can add more Tikka Masala powder or include chopped fresh green chilies when sautéing the onions.

Can I make this dish ahead of time?

Yes, both Chicken Tikka Masala and Pulao Rice reheat well. Store them in separate airtight containers in the refrigerator and reheat gently when ready to serve.

How long can I store leftovers?

Stored properly in the refrigerator, leftovers can last for up to 3 days. For longer storage, you can freeze them for up to 1 month.