Chicken Tikka With Pilaf Rice
- Ready In:
- 1hr 30mins
- Ingredients:
- 19
- Yields:
-
2-3 Serving
- Serves:
- 2-3
ingredients
- 500 g boneless chicken breasts, cubed
- 200 g cream
- 1⁄2 teaspoon powdered turmeric
- 1 teaspoon kashmiri chili powder
- 1 teaspoon tikka powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1⁄2 cup yoghurt
- 2 green capsicum
- 2 tomatoes
- 2 white onions
- salt
- 1 tablespoon cooking oil
- 1 lemon
- 200 g white rice
- 2 green cardamoms
- 4 peppercorns
- 1 white onion
- salt
directions
- For the Chicken tikka mix the cubed boneless chicken with yoghurt and cream.
- Add all powder spices and keep aside for 1-2 hours.
- Dice the onions ,tomatoes and capsicum and marinate with chicken.
- Alternate pieces of chicken with onions, capsicums and tomatoes on skewers.
- Brush with cooking oil.
- Grill in oven at 350 degrees for 30 minutes alternating sides and recoating with marinade and oil.
- The tikkas should get a little crisp on the edges.
- After popping the tikkas in oven.
- Saute fine sliced onions in a deep bottom pan on the stove.
- Add the peppercorns ,cardamoms till they splutter.
- Wash rice and add into the pan.
- Add a teaspoon salt.
- Stir the rice once then add enough water to cover the rice one inch.
- Lower the flame let the rice cook till soft and water absorbed.
- Keep a watch if you think the rice looks a little uncooked.
- Add water very slowly as rice cooks in its own steam even after the stove is off and you cover the pan.
- Serve the Pilaf rice in a wide round or oval dish and arrange the chicken tikkas and vegetables over it and serve with sliced onion rings and diced lemon on the sides of the dish.
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