Relish this heavenly combination of Laila Easy cook rice infused with mushroom & garlic and grilled Chicken Tikka duringyour midweek meals. Nutritious and flavorsome, this homemade recipe makes liberal use of tikka paste, Laila coconut milk and nuts to tantalize your taste buds.
Method
For the Rice:
- Fry some mushrooms in oil until golden. Then add the onions, garlic, turmeric and cardamom; continue to cook for 5 minutes.
- Add Laila Easy Cook rice to the pan and stir to give a coating of oil. Then pour in the water; bring to a boil.
- Reduce the heat, then cover and cook over low heat for 30-35 minutes or until cooked through. Season with salt and pepper.
For the Tikka:
- In a bowl, mix the diced chicken,half the quantity tikka masala paste, yoghurt, garlic and lemon juice.
- Cover with a lid. Marinate for at least 2 hours, preferably overnight.
- Shallow fry marinated chicken on a non-stick pan for 2-3 minutes on each side. Set aside.
- In a separate large pan, fry onions in some oil for 4 to 5 minutes, add Laila ginger garlic paste, red chillies and continue to cook for 3 to 4 minutes.
- Add turmeric, cinnamon and remaining tikka paste. Saute for a minute.
- Pour in the tomato paste, coconut milk and ground almonds; bring to a simmer.
- Place the chicken into the sauce. Simmer for 45 minutes.
- Add sugar in desired quantity, and then garnish with some fresh coriander.
Ingredients
For the Rice:
- 250g Laila Easy Cook Rice
- 500ml water
- 100g mushrooms (sliced)
- 1 onion (sliced)
- 2 cloves garlic
- ½ tsp turmeric
- 2 cardamom pods
- 2 tbsp oil
For the Tikka:
- 500g chicken thighs (cleaned & diced)
- 150g yoghurt
- 1 tsp lemon juice
- 1 tsp Laila garlic paste
- 3 tbsp tikka paste (1 tbsp for the marinade &2 tbsp for sauce)
- 2 onions (diced)
- 1 red chilli (diced)
- 2 tbsp Laila ginger paste
- ½ tsp Laila turmeric powder
- 1 stick cinnamon
- 400ml Laila coconut milk
- 40g almonds (ground)
- 500g tomato paste
- 1 tsp sugar
- Fresh coriander (for garnishing)
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