This dish is by NO means authentic, although I did keep to the traditional flavour profile,I promise ;).
The original chciken tikka is much heavier and much spicier in my opinion. I wanted to create a lighter, quicker and milder version of this indian classic. I think it turned out really well, and I hope some of you will give it a go.
2 large chicken breasts- cut into large cubes
about 20 macadamia nuts, roughly chopped
200g of creme fraiche
150 g of basmati rice
half a bunch of brocolli, cut into rosettes
about 150g of french,green beans
1cm of fresh ginger- grated
2 garlic cloves- minced
30g of tomato puree
1 tbsp of onion powder
1 tsp of coriander powder
1 tsp of cumin powder
1/2 tsp of cayenne pepper
1 tsp of paprika powder
1/2 tsp of black pepper
1/2 tsp of sugar
salt- to taste
1 tbsp of oil
1) preapre your marinade first, mix all of your spices-except the salt and sugar (ginger,garlic,cumin,coriander,paprika,cayenne pepper,onion powder), add the oil and the tomato paste, mix until well combined. Add your chicken and mix well,make sure all the pieces are evenly covered. Let the chicken marinade for 30min or more if you have the time;)
2) When your chicken is almost done marinading, put the water for the rice on. Add your rice when it’s boiling (remember to salt the water) and cook according the instructions on the package. Add your brocolli and beans about 4 min before the end of the cooking time, you’ll cook the veggies and the rice in one pot= less washing up 😉
3) while your rice & veg are cooking, heat up a non-stick pan,season the chicken with salt now and fry it off, you don’t have to cook it all the way through, just make sure it’s all browned off and that the marinade doesn’t burn. when it’s sealed from all sides- add your creme fraiche and let it melt, mix well , so all the pieces are well covered in the sauce. if the sauce seems too thick-just add a tiny dash of water. Let it simmer for a few minutes, so all the spices and the chicken cook through. (about 5-7min).
4) by the time the rice is done, your chicken should be ready too. check at the end for seasoning, add the sugar to balance out the sour tomato paste, and make sure the amount of salt is right too.
5) serve right away, with a sprinkling of macadamia nuts on top of your tikka.