Chicken Tikka Masala with Fragrant Rice and Pappadoms
Ingredients (1 batches)
| Amount | Measure | Name | Price per unit |
|---|---|---|---|
| 10 | g | Ghee | AUD 0.00 * AUD 0.00 / kg |
| 125 | g | Chicken, breast, diced | AUD 0.00 * AUD 0.00 / kg |
| 110 | ml | KNORR Patak's Tikka Masala Sauce 2.2L | AUD 0.00 * AUD 0.00 / l |
| 50 | g | Rice, Basmati | AUD 0.00 * AUD 0.00 / kg |
| 1 | l | Oil, sunflower | AUD 0.00 * AUD 0.00 / l |
| 2 | pc | Pappadoms | AUD 0.00 * AUD 0.00 / pc |
| 5 | g | Coriander, chopped | AUD 0.00 * AUD 0.00 / g |
| 30 | g | KNORR Patak's Mango Chutney 2.9kg | AUD 0.00 * AUD 0.00 / kg |
| Total cost (calculated): AUD 0.00 Edit price Calculate Cancel | |||
* Please consider quantity differences of marked ingredients.
Price calculation
Total cost (calculated): AUD 0.00
Preparation
1. Heat Ghee or oil in large fry pan or saucepan then add the diced chicken, cook untill light brown.
2. Add KNORR Tikka Masala sauce, bring to the boil stirring occasionally, simmer until the chicken is firm and cooked.
3. Cook the rice in a rice cooker.
4. Place the oil into a large deep frypan and heat to 160°C and cook the pappadoms untill puffed up, remove and drain.
5. Serve butter chicken and rice on separate platters and garnish with chopped coriander, KNORR Pataks Mango Chutney and fresh cooked pappadoms.
As an alternative to chicken, serve with lamb or vegetables.
In addition to the chicken, add sliced onion to the fry pan prior to the chicken.
