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Butter Chicken and Rice For 6

This is an Indian takeaway classic made easy. Dinner in 30 minutes or less. Serves 6.

This product is no longer available.


Cumin Seeds 4.0 grams

Cumin Seeds

Basmati Rice 300.0 grams

Basmati Rice

Coriander 2.0 grams

Coriander

Tikka Masala by Let's Cook 250.0 grams

Tikka Masala by Let's Cook

Chicken Tikka 750.0 grams

Chicken Tikka


  • Time : 25.0 mins
  • |
  • Calories: 859.0 kcal
  • |
  • Protein : 28.0 g
  • |
  • Fat : 76.0 g
  • |
  • Carb. : 39.0 g
: Your Kitchen Essentials
Utensils: Pan | Pot |
Pantry: Salt | Pepper | Your preferred cooking oil |
: Prepare the Ingredients
Chicken: Take the chicken tikka pieces out of the fridge for at least 15 minutes prior to cooking. This brings them to room temperature and allows the meat to cook more evenly.

Basmati Rice: Wash it under running water. Soak for about 15 minutes.

Coriander: Wash and chop finely.
: Make the Cumin Rice
Heat some oil in a pot and then add in the cumin seeds. Once they start to crackle add in the rice. Sauté the rice for a minute, then add water and salt. You will need roughly 2 parts water for 1 part of rice e.g 200ml of water for 100g of dry rice. Bring it to a boil and then turn the heat down. Cover the rice with a lid and let it cook for around 15 minutes.

Turn off of the heat after 15 minutes and then let it sit for another 5 minutes before you use a fork to fluff the rice.
: Cook, Plate and Serve
Heat some cooking oil in a pan. Start cooking the chicken tikka pieces. Allow them colour slightly before adding the tikka masala provided. Bring it to a boil then turn down heat and let it gently simmer for 15 minutes. If you find the gravy is too thick then either add water or we suggest a little milk. Add the coriander (save some for garnishing) and blend it into the Chicken Tikka Masala.

Plate and Serve:
Garnish the Chicken Tikka Masala with coriander and serve hot with Cumin Rice.