Suzzyta's Kitchen

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Authentic chicken pilau

You can follow the recipe 😄
Delicious and colorful meal of chicken tikka masala with butter naan and vegetable fried rice.
recipe for chicken tikka masala,
Ingredients:
For the marinade:
1 kg chicken thighs
1/2 cup plain yogurt
2 tablespoons lemon juice
1 tablespoon ginger-garlic paste
1 teaspoon garam masala
1 teaspoon ground coriander
1/2 teaspoon turmeric
1/2 teaspoon chili powder
Salt to taste

For the curry
2 tablespoons vegetable oil
1 onion, chopped
2 cloves garlic, minced
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon chili powder
3 diced tomatoes
coconut milk
1/2 cup heavy cream
* 1 tablespoon sugar
* Salt to taste
* Fresh dhania,for garnish
* For the rice:
* 2 tablespoons vegetable oil
* 1 onion, chopped
* 1 clove garlic, minced
* 1 cup cooked rice
* 1/2 cup frozen peas
* 1/4 cup chopped carrots
* 1/4 cup chopped bell pepper
* 1/4 teaspoon turmeric
* 1/4 teaspoon garam masala
* Salt to taste
* For the naan:
* 1 cup all-purpose flour
* 1/2 teaspoon salt
* 1/2 teaspoon sugar
* 1 teaspoon active dry yeast
* 1/4 cup warm water
* 1/4 cup plain yogurt
* 2 tablespoons melted butter
Instructions:
* To make the marinade, combine all of the marinade ingredients in a large bowl and mix well. Add the chicken pieces and toss to coat. Cover and refrigerate for at least 30 minutes, or up to overnight.
* To make the curry, heat the oil in a large pot or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic, cumin, coriander, and chili powder and cook for another minute, until fragrant.
* Stir in the diced tomatoes, coconut milk, heavy cream, and sugar. Bring to a simmer and cook for 10 minutes, or until the sauce has thickened slightly.
* Add the marinated chicken to the sauce and cook for an additional 15-20 minutes, or until the chicken is cooked through. Season with salt to taste.
* To make the rice, heat the oil in a large skillet or wok over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic, rice, peas, carrots, bell pepper, turmeric, and garam masala and cook for an additional 5 minutes, or until the rice is heated through and the vegetables are tender-crisp. Season with salt to taste.
* To make the naan, combine the flour, salt, sugar, and yeast in a large bowl. Stir in the warm water and yogurt until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 5-10 minutes, or until smooth and elastic. Add the melted butter and knead for an additional minute.
* Divide the dough into 4 equal pieces. Roll each piece out into a thin circle. Heat a large skillet or griddle over medium heat. Cook the naan for 1-2 minutes per side, or until golden brown and puffed up in spots.
* Serve the chicken tikka masala with the fried rice and naan. Garnish with fresh cilantro, if desired.
Enjoy!

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