Chicken tikka masala layered rice. Chicken tikka masala, plated and ready to serve with rice and naan bread CTM is full of surprises. Much later I was surprised to discover, firstly, that chicken tikka masala is not an authentic Indian dish at all. Turns out it's a British dish pretending to be Indian.
You can have Chicken tikka masala layered rice using 15 ingredients and 5 steps. Here is how you achieve that.
Ingredients of Chicken tikka masala layered rice
- It’s 300 gm of boneless cube chicken.
- You need 2 cup of basmati rice.
- You need 1 cup of Dahi/ curd.
- It’s 2 tbsp of tikka masala powder.
- It’s 1 tsp of garam masala powder.
- It’s 2 tsp of red chilli powder.
- Prepare 2 tsp of coriander powder.
- You need 1 tsp of turmeric powder.
- Prepare To taste of Salt.
- You need 1 tbsp of ginger garlic paste.
- You need 3 tsp of Thousand island sauce and tandoori mayo for spreading(garnish).
- You need 1/2 of cupChopped coriander and crispy wafers for garnish.
- You need 2 tbsp of butter.
- You need 1 tsp of tandoori masala.
- You need 1/2 of small cup boiled noodles.
Serve with warm naan, and enter an Indian food coma so euphoric, you won't believe you made it yourself. Fluff with a fork, cover, and keep warm. Toss the chicken in the spiced. Cover, turn on your rice cooker and walk away.
Chicken tikka masala layered rice instructions
Tke 2cups basmati rice washd and cook completely then tke chickn marinate wit tikka masala,tandoori masala,red chilli,turmeric and coriander powder,garam masala,salt,ggpaste and curd marinate fr atlst 2hrs..
Then take butter in a pan put some butter and cook the chickn till it's done if you feel you need some water to cook chickn bt see that you willneed a gravy type so no water should be left the consistency shld b like gravy that you can hve it with rice when gravy is done give charcoal dhungar chickn is ready.
Then tke serving transparent bowl put layered of rice then this chickn then boil noodles and spread mix of thousand island sauce and tandoori mayo and garnish some wafers and coriander leaves.
Chickn tikka masala layered rice is ready to eat.
Main point is have to do charcoal dhungar it tastes more yummier.
If you do not have a rice cooker, cook your rice as usual but make sure that you use Basmati rice. Transfer rice to rice cooker and add enough chicken stock on rice cooker pot indicator. Add frozen peas, and cook as per normal. When rice is cooked, fish out bay leaf, cardamom, cinnamon, and cloves. In a large pot, assemble your biryani in the following layers: ⅓ rice, ½ chicken curry, ½ caramelised onion, ½ coriander, ⅓ rice, oil, ½ of the saffron-infused water, ½ chicken curry, ⅓ rice, the rest of the saffron-infused water, ½ caramelised onion, and finally top with the remaining coriander.
