*Chicken Tikka Masala Rice Bowl with Fresh Salad* –

It looks like restaurant style but very easy to make at home.

 

*INGREDIENTS*

*For Chicken Tikka:*

– Chicken breast / thigh – 500g, sliced

– Yogurt – 1/2 cup

– Tikka masala / Tandoori masala – 2 tbsp

– Turmeric – 1/2 tsp, Red chili – 1 tsp, Salt to taste

– Garlic paste – 1 tbsp, Lemon juice – 1 tbsp

– Oil – 2 tbsp

 

*For Masala Rice:*

– Rice (basmati) – 2 cups, soaked 20 min

– Onion – 1 sliced

– Tomato paste / puree – 2 tbsp

– Turmeric – 1/2 tsp, Cumin powder – 1 tsp, Garam masala – 1 tsp

– Salt, Oil/Ghee – 2 tbsp

– Water – 3.5 cups

– Coriander for garnish

 

*For Fresh Salad (left side in photo):*

– Cherry tomatoes – 1 cup, halved

– Cucumber – 1 diced

– Red onion – 1 thinly sliced

– Parsley / Dhaniya – handful

– Lemon juice, Olive oil, Salt & pepper

 

*METHOD*

 

*1. Marinate Chicken (30 min):*

Mix yogurt + all tikka spices + garlic + lemon + oil. Add chicken slices. Keep 30 min minimum, overnight is best.

*2. Cook Rice:*

– In a pan, heat oil, fry onion till light golden.

– Add tomato paste and all rice spices, fry 1 min.

– Add soaked rice, mix well.

– Add water and salt. Cover and cook on low for 12-15 min till fluffy.

 

*3. Grill Chicken:*

– Heat a grill pan/tawa with little oil.

– Cook marinated chicken 5-6 min each side till golden brown like in photo. Don’t overcook.

 

*4. Make Salad:*

Toss all salad veggies with lemon juice + olive oil + salt.

 

*5. Assemble:*

In a big pan/bowl, put masala rice, place grilled chicken slices on one side, fresh salad on other side. Just like the photo.

 

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*For you – since you can’t eat chicken:*

Use the SAME marinade and method but replace chicken with *Paneer, Mushroom, or Soya Chaap*. It will look exactly the same and taste almost like chicken tikka.