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If you’re looking for an authentic and mouth-watering recipe from Pakistan, you’ve come to the right spot. Today, we’ll guide you in making not one, but two iconic dishes: the Pakistani Chicken Tikka Masala paired with Jeera Rice. Before we dive into it, let us understand why these two dishes play a crucial role in Pakistani cuisine.
The rich and flavorful Chicken Tikka Masala is a favorite across the globe. Its creamy consistency, fortified with robust spices, is a testament to Pakistan’s culinary brilliance. On the other hand, Jeera Rice, with its fragrant and warm aroma, compliments the fiery taste of the curry perfectly.
Making a Stellar Pakistani Chicken Tikka Masala
Delicious and authentic Chicken Tikka Masala requires a controlled blend of aromatic spices, creamy yoghurt, and tender pieces of chicken. Here is your step by step guide:
Ingredients:
- 500g chicken breast, cut into chunks
- 200g plain yoghurt
- 2 tbsp lemon juice
- 3 tsp garam masala
- 1 tsp turmeric
- 2 tsp cumin
- 2 tsp coriander
- 1 tsp paprika
- 2 tsp chilli powder
- 2 tbsp vegetable oil
- 3 minced cloves garlic
- 1 finely chopped onion
- 2 chopped tomatoes
- 200ml coconut milk
- Salt, to taste
Steps:
1. Marinate the chicken pieces using the yoghurt, lemon juice, and a blend of garam masala, turmeric, cumin, coriander, paprika, and chilli powder. Rest it for minimum one hour, or preferably, overnight.
2. In a pan, heat the oil over medium-high heat. Add the marinated chicken and cook until it changes colour from all sides. Remove and set aside.
3. In the same pan, add minced garlic and finely chopped onions. Let them cook until the onions turn golden brown. Following that, add the chopped tomatoes and simmer it for around 10 minutes.
4. Add the remaining spices, cooked chicken, and coconut milk. Let it simmer on medium-low for 20 minutes, until the sauce thickens.
5. Season with salt and serve it hot with freshly made Jeera Rice!
Preparing the Perfect Pakistani Jeera Rice
Jeera Rice is a delicious Pakistani dish that complements Chicken Tikka Masala perfectly. The distinct, delicate flavour of cumin seeds, combined with the fluffiness of basmati rice, makes Jeera Rice an irresistible side dish.
Ingredients:
- 1 cup basmati rice
- 2 tbsp oil
- 1 tsp cumin seeds
- 2 cups water
- Salt, to taste
Steps:
1. Wash the basmati rice until the water runs clear and soak it for 30 minutes. Following that, drain and set aside.
2. In a pan, heat the oil and add cumin seeds. Stir until you smell the aroma of the cumin seeds.
3. Add the drained rice to the pan and saute for about 2-3 minutes.
4. Pour water, add salt, and bring it to a boil. Once the water has dried up a little, simmer it on low heat for 10-15 minutes.
5. Fluff up the rice with a fork and serve hot with Pakistani Chicken Tikka Masala.
Key Takeaways
Chicken Tikka Masala and Jeera Rice are staple dishes of Pakistani cuisine. They are straightforward to make and packed with flavors. Using fresh ingredients and following the steps in this guide will help you prepare an authentic Pakistani meal right at your own home!
Frequently Asked Questions (FAQs)
1. Can I use any other kind of rice for Jeera Rice?
Yes, you can use any long-grain rice, but basmati rice is traditionally used because of its fragrance and texture.
2. Can I make Chicken Tikka Masala without coconut milk?
Yes, you can substitute coconut milk with heavy cream or yoghurt. However, coconut milk gives the dish a unique flavor.
3. Can I use bone-in chicken for Chicken Tikka Masala?
Yes, you can. However, boneless chicken is easier to marinate and cooks quicker.
4. How long can I store leftover Pakistani Chicken Tikka Masala and Jeera Rice?
Both dishes can safely be kept in the refrigerator for 3-4 days when stored properly in an airtight container.
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