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Ingredients
Tikka paste
- 40 g coriander seeds
- 40 g cumin seeds
- 10 g dried red chillies
- 50 g fresh coriander, washed thoroughly and left to dry on paper towel
- 100 g garlic cloves
- 100 g fresh ginger, peeled
- olive oil, for covering
- 100 g water
- 100 g lemon juice (approx. 2-3 lemons)
- 1 ½ tsp ground turmeric
- 30 g sea salt
- 50 g dried onion flakes
- 140 g tomato passata (purée)
Chicken tikka and saffron rice
- 1000 - 1200 g chicken thigh fillets, cut into cubes (2 cm)
- 100 g natural yoghurt
- 300 g jasmine rice
- 900 g water
- 3 pinches saffron threads
- 2 tsp vegetable oil
Masala sauce
- 1 brown onion (approx. 150 g), cut into halves
- 2 garlic cloves
- 3 cm piece fresh ginger, peeled
- 1 fresh long green chilli, deseeded if preferred
- 50 g butter or ghee
- 400 g canned chopped tomatoes
- 2 tbsp tomato paste
- ¼ - ½ tsp sea salt
- 1 tsp raw sugar
- 2 tsp garam masala
- 150 g natural yoghurt
- 150 g double cream
- fresh coriander, leaves only, for garnishing
- Nutrition
- per 1 portion
- Calories
- 2556.7 kJ / 608.7 kcal
- Protein
- 26.4 g
- Carbohydrates
- 46.3 g
- Fat
- 35.3 g
- Saturated Fat
- 10.2 g
- Fibre
- 1.1 g
- Sodium
- 277.9 mg
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