Chicken Tikka Masala by Chef Fasial

Ingredients

• Rice 1kg
• Still Water 1.5L
• Bay Leaves
• Cloves Ground
• Thyme in Pot
• Sea Salt
• Shish Tawook Kebab
• Butter Unsalted
• Onion White Local
• Lemon Grass
• Sliced Red Onion
• Tikka Masala Hot & Spicy Sauce
• Cooking Cream
• Capsicum Yellow
• Black Pepper
• Tahina
• Fresh Laban

Steps

1. Cooking Rice

   The rice should be soaked into the water for 15 minutes. Then water must be poured into the strainer.

   Place the water off the medium size of saucepan, over medium heat to boil the water

   Add spices bay leaves, cardamom, thyme, cinnamon and cloves.

   Place a tight-fitting lid on, turn the heat down to medium low, cook for 15 minutes, do not lift lid.

   Remove from heat leave it for 5 minutes with lid on.

2. Chicken Tikka Masala

   Grill the Shish Taouk pieces for 5-7 minutes.

   Heat the butter in a medium saucepan over medium heat then sauté the onion and garlic until tender.

   Add lemon grass, caramelized onion and salt and pepper stir constantly for about 1 minute add tikka masala, cooking cream, smoked paprika and grilled chicken

3. Chicken Tikka Masala Plating

   Using a ring mould add the rice to the plate. Serve alongside chicken tikka masala.

   Garnish with potato chips, fresh thyme and tahini Laban sauce