Savory Tikka Masala risotto
The most popular dish in the UK meets al alali Pasta to
reinvent itself as one of the most irresistible dishes you can make at home.
Combining the flavors of Tikka
Masala with
al alali’s signature pasta taste is nothing short of a masterpiece.
All you need:
For the Marinade:
3 cloves chopped garlic
1 cup yogurt
Zest and juice of 2 lemons
1 tsp. al alali Chili Powder
2 tsps. turmeric
400g chicken breast fillet - cut into 2cm pieces
For the Sauce
1 tbsp. canola oil
2 red onions - cut into half moon slices
1 tsp. grated fresh ginger
1 tbsp. curry powder
1 tsp. turmeric
1 tsp. mustard seeds
1/2 tsp. fennel seeds
1/2 tsp. fenugreek
1/2 tsp. salt
1 tsp. al alali Chili Powder
3 Bay leaves
1 tsp. salt crystals
al alali Ground Black Pepper to taste
2 x 384 jars al alali Pasta Sauce – original Italian Recipe
2 cups pouring cream
1 pack al alali Puntin Pasta #56 (cooked al dente)
Directions:
Step 1:
Marinade the chicken with garlic, yogurt, lemon and spices, and
set aside for at least 2 hours. The longer the better.
Step 2:
In a
large pan, fry onions and ginger with canola oil and all spices until the
onions are softened for approximately 5
minutes to get your tikka sauce ready.
Step 3:
Add al
alali pasta sauce and allow it to bubble for 5 minutes. Add cream, turn down
heat, bubble until just warm then remove from the heat.
Step 4:
Remove
chicken from the marinade and place it on a barbecue or grill for 5-10 minutes
until pieces are cooked through and lightly charred
Step 5:
Cut the
chicken into pieces and add them to the sauce.
Garnish with toasted whole mustard seeds, bay leaves and fennel
seeds.
Your Tikka
Masala risotto is ready. Serve with a bowl of cooked orzo pasta with poppadum
and a bowl of Bombay mix for crunch, and enjoy!
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