Stir-fried Rice With Chicken Tikka

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This recipe for stir-fried rice with chicken tikka is a delightful fusion of Indian and Chinese flavors. The combination of tender chicken tikka pieces and aromatic spices creates a mouthwatering dish that is perfect for a quick and easy weeknight meal. The stir-fried rice adds a satisfying texture and complements the flavors of the chicken tikka beautifully. With its blend of spices and simplicity, this recipe is sure to become a favorite in your household.

Keywords: stir-fried rice, chicken tikka, fusion recipe, Indian flavors, quick and easy.

stir fried rice with chicken tikka recipe details

Stir fried rice with chicken tikka recipe, recipe Rating: 4.7
Number of votes:120

Easy to cook and tasty to eat… just try and feel the taste of this dish…
Ready in: 4 hours 45 mins

Ingredients

Serves: 4

• Fried Rice:
• 2 cups rice
• 1 teaspoon salt
• 2 to 3 tablespoons butter
• 2 egg yolks, beaten
• 1/4 teaspoon ground black pepper
• Tikka:
• 1 pound boneless chicken, cubed
• 1 tablespoon cream
• pinch of saffron
• Marinade:
• 1 onion, sliced
• 1 teaspoon garlic paste
• 2 tablespoons lime juice
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• Garnish:
• 1/4 teaspoon whole black pepper
• 3 to 4 pieces cucumber

Preparation method

Prep: 15 mins | Cook: 30 mins | Extra time: 4 hours, marinating

1. Mix the marinade ingredients with the chicken and set aside for two to four hours.
2. Mix the saffron with the cream. Thread the chicken pieces onto a shekwer. Brush the pieces with some of the saffron-cream mixture.
3. Wash the rice and soak for an hour. Cook the rice with salt, in plenty of boiling water. Drain.
4. Mix the butter and beaten egg yolk and black pepper gently into the rice with a fork. Place the rice back on low heat and cook for four to five minutes.
5. Grill the chicken in a medium-hot oven for eight to nine minutes, till tender, basting with the rest of the saffron- cream mixture.
6. Place the rice on a platter, arrange chicken on skewers on top of the rice, and garnish with the peppercorns and cucumber slices. Serve hot.