For the chicken tikka:

  • 1 tsp garlic paste
  • 1 tsp ginger paste
  • 4 tbsp greek yoghurt
  • juice of 1/2 a lemon
  • salt, a good pinch
  • 2 tbsp tandoori masala
  • 2 large chicken breasts, diced

For the rice bowls:

  • 2 egg whites
  • Sushi Rice, cooked, 500g

For the gravy:

  • 1 tsp cumin
  • 1 onion, grated
  • salt
  • 3 tbsp neutral oil
  • 1 green chilli, sliced
  • 2 tbsp tomato puree
  • leftover marinade, mixed
  • 50g butter
  • 1/2 cup double cream
  • chicken tikka (see above)

Coriander and raita, to serve

  1. Mix everything for the chicken tikka together in a bowl (marinade if you wish). Skewer and place under a hot grill for 15 minutes, turning occasionally, until charred and cooked through.
  2. For the rice bowls, whisk the egg whites until frothy then mix in the cooked sushi rice. Line two oven-proof bowls  with greaseproof paper then spoon in the rice mix. Use your hand to form a ‘bowl’ out of the rice. Bake for 20 minutes at 180°C.
  3. Meanwhile, make the gravy (to which you’ll add the chicken tikka). Heat the sunflower oil over medium/high heat and chuck in the cumin seeds. 10 seconds later, add the onion. Season with salt and chuck in the chillies. Fry until a little brown, then add the tomato puree. Cook out briefly.
  4. Dilute the remaining marinade in the bowl with some water and add to the pan.
  5. Cook hard for a couple of minutes. Add the chicken, butter and cream. Cook for a further few minutes then remove from the heat and spoon into your rice bowls.
  6. Get stuck in.
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Chicken Tikka Masala Rice Bowls

Ingredients

Instructions

Chicken Tikka Masala Rice Bowls

What You’ll Need:

For the chicken tikka:

  • 1 tsp garlic paste
  • 1 tsp ginger paste
  • 4 tbsp greek yoghurt
  • juice of 1/2 a lemon
  • salt, a good pinch
  • 2 tbsp tandoori masala
  • 2 large chicken breasts, diced

For the rice bowls:

  • 2 egg whites
  • Sushi Rice, cooked, 500g

For the gravy:

  • 1 tsp cumin
  • 1 onion, grated
  • salt
  • 3 tbsp neutral oil
  • 1 green chilli, sliced
  • 2 tbsp tomato puree
  • leftover marinade, mixed
  • 50g butter
  • 1/2 cup double cream
  • chicken tikka (see above)

Coriander and raita, to serve

How You Make It:

  1. Mix everything for the chicken tikka together in a bowl (marinade if you wish). Skewer and place under a hot grill for 15 minutes, turning occasionally, until charred and cooked through.
  2. For the rice bowls, whisk the egg whites until frothy then mix in the cooked sushi rice. Line two oven-proof bowls  with greaseproof paper then spoon in the rice mix. Use your hand to form a ‘bowl’ out of the rice. Bake for 20 minutes at 180°C.
  3. Meanwhile, make the gravy (to which you’ll add the chicken tikka). Heat the sunflower oil over medium/high heat and chuck in the cumin seeds. 10 seconds later, add the onion. Season with salt and chuck in the chillies. Fry until a little brown, then add the tomato puree. Cook out briefly.
  4. Dilute the remaining marinade in the bowl with some water and add to the pan.
  5. Cook hard for a couple of minutes. Add the chicken, butter and cream. Cook for a further few minutes then remove from the heat and spoon into your rice bowls.
  6. Get stuck in.

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