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Chicken Tikka Masala paired with fried rice is a beloved dish that seamlessly blends the rich, aromatic flavors of Pakistani cuisine with the timeless appeal of a hearty meal. This guide will walk you through the process of preparing this mouth-watering dish step by step, ensuring that you can recreate the magic of Pakistani flavors in your own kitchen.
Ingredients
- For Chicken Tikka Masala:
- 1 kg boneless chicken, cubed
- 1 cup yogurt
- 2 tablespoons ginger-garlic paste
- 1 tablespoon red chili powder
- 1 teaspoon turmeric powder
- 2 tablespoons garam masala
- Salt, to taste
- 2 tablespoons lemon juice
- 3 tablespoons oil
- 1 large onion, finely chopped
- 1 cup tomato puree
- 1/2 cup cream
- Fresh cilantro, for garnish
- For Fried Rice:
- 2 cups basmati rice, washed and soaked
- 1 large onion, sliced
- 1/2 cup peas
- 1 carrot, diced
- 2 green chilies, sliced
- 2 eggs (optional)
- 3 tablespoons soy sauce
- 4 tablespoons oil
- Salt, to taste
Instructions
Chicken Tikka Masala
- Begin by marinating the chicken. In a large bowl, mix yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, salt, and lemon juice. Add the chicken pieces to the marinade, ensuring they are well coated. Cover and refrigerate for at least 2 hours, or overnight for best results.
- Heat oil in a large skillet over medium-high heat. Add the marinated chicken pieces and sear until they are golden brown on all sides. Remove the chicken and set aside.
- In the same skillet, add onions and sautรฉ until they are soft and golden. Add tomato puree and continue to cook until the oil separates from the mixture.
- Add the seared chicken back to the skillet, cover, and simmer for about 20 minutes, or until the chicken is cooked through.
- Stir in the cream, and cook for an additional 5 minutes. Garnish with fresh cilantro before serving.
Fried Rice
- Cook the basmati rice according to package instructions until it’s fluffy and fully cooked. Set aside to cool.
- Heat oil in a large pan or wok over medium-high heat. Sautรฉ onions, peas, carrots, and green chilies until the vegetables are soft.
- If using eggs, push the vegetables to one side of the pan, add a little more oil if needed, and scramble the eggs on the other side. Once cooked, mix together with the vegetables.
- Add the cooked rice and soy sauce. Stir well to ensure the rice is evenly coated with the vegetables and soy sauce. Season with salt to taste and cook for another 2-3 minutes.
Key Takeaways
- Marinating the chicken overnight will enhance the flavors.
- Using fresh ingredients, especially for the marinade and garnish, significantly impacts the overall taste of the dish.
- The dish can be adjusted for heat by controlling the amount of red chili powder and green chilies used.
- Fried rice is a versatile side that can incorporate various vegetables according to preference.
FAQs
- Can I use chicken with bones for Chicken Tikka Masala?
- Yes, you can use chicken with bones, but the cooking time may need to be increased to ensure it’s cooked thoroughly.
- What can I use instead of cream in Chicken Tikka Masala?
- You can use coconut milk as a dairy-free alternative to cream, which also adds a unique flavor to the dish.
- Can the Chicken Tikka Masala and fried rice be made in advance?
- Yes, both dishes can be prepared in advance. Store them in the refrigerator and reheat before serving. The flavors of the Chicken Tikka Masala may even enhance when left to sit longer.
- Is there a vegetarian alternative to this dish?
- Absolutely! For a vegetarian version, consider using paneer or tofu as a substitute for chicken in the Tikka Masala recipe.
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