Chicken Tikka With Pilaf Rice

"This is a classic Indian recipe but I have altered it a bit to suit western palates so that its not unbearably spicy this is a beautiful dish to suit a relaxed weekend night with some chilled white wine !"
 
Download
photo by a food.com user photo by a food.com user
Ready In:
1hr 30mins
Ingredients:
19
Yields:
2-3 Serving
Serves:
2-3
Advertisement

ingredients

Advertisement

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.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes