DOCUMENT

116 Chicken tikka masala with rice Serves 4 | Preparation time 60 minutes + 30 minutes for marinating Ingredients For the chicken: 4 cloves of garlic | finely diced 2.5 cm root ginger | finely diced 1 chilli, red, large | finely diced 2 tsp. cumin, ground 2 tsp. coriander, ground 1 tsp. turmeric 1 tsp. paprika 1 tsp. garam masala 1 tsp. salt 1½ tbsp. oil 100 g natural yoghurt 500 g chicken breast, ready to cook | diced 2 onions | sliced ½ tbsp. oil 1 tbsp. butter 1 tin of chopped tomatoes (400 g) 1 tbsp. tomato paste 1 tbsp. mango chutney 100 ml double cream For the rice: 300 g basmati rice 450 ml water For the garnish: ½ bunch of coriander | chopped Accessories: 2 solid cooking containers Hand blender Preparation Blitz the garlic, ginger, chilli, spices, salt and oil to a paste with the hand blender. Stir the paste into the natural yoghurt and leave the chicken to marinate in the mixture for at least 30 minutes. Sauté the onions in oil and butter for 10–12 minutes until transparent. Add the chicken and marinade and continue to cook on a medium heat for 3–4 minutes. Add the tomatoes, tomato paste, mango chutney and cream and bring to the boil briefly. Pour into a solid cooking container and cover. Start the Automatic programme or cook using the settings indicated for cooking stage 1. Put the basmati rice in a solid cooking container and cover with water. Automatic programme: Add the basmati rice as indicated in the programme sequence and continue to cook. Manual: Add the basmati rice and finish cooking using the settings indicated for cooking stage 2. Garnish with coriander. Settings Automatic programme Meat | Poultry | Chicken | Chicken tikka masala + rice Programme duration: 30 minutes Manual Cooking stage 1 Function: Steam cooking Temperature: 100 °C Duration: 15 minutes Cooking stage 2 Function: Steam cooking Temperature: 100 °C Duration: 15 minutes