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Pilaf:

  • Red Quinoa, cooked 1.0 kg
  • Brown rice 1.0 kg
  • Coconut oil 20.0 ml
  • Onions, chopped 200.0 g
  • Garlic, minced 20.0 g
  • Curry, leaves 2.0 g
  • Cumin, seeds 5.0 g
  • Red chilli chopped 10.0 g
  • Ginger, chopped 10.0 g

Tikka Marinade:

  • Chicken breast, skinless cubes 3.0 kg
  • Greek yogurt, low fat 500.0 g
  • Curry Powder 20.0 g

Tikka Sauce:

  • Coconut oil 20.0 ml
  • Onions, chopped 100.0 g
  • Ginger, minced 10.0 g
  • Garlic, minced 10.0 g
  • Chilli, powder 5.0 g
  • Cumin powder 10.0 g
  • Cinnamon powder 2.0 g
  • Water 1.0 l
  • Black pepper, powder 3.0 g
  • Coriander leaves 20.0 g
  • Greek yogurt, low fat 50.0 g
  1. Pilaf:

    • Cook Quinoa as instructed on thepack.
    • Wash brown rice very well.
    • In a pan, add coconut oil and sauté onion, garlic, ginger, curry leaves, cumin seeds and red chilli.
    • Add the washed rice and gently mix.
    • Add water and Knorr Chicken Stock Powder.
  2. Tikka Marinade:

    • Marinate the cubed chicken breast overnight in 200 grams of yoghurt, curry powder, Knorr Chicken Stock Powder and Knorr Lime Seasoning Powder.
    • Remove chicken from marinade, grill them over a charcoal or on a flat top grill.
  3. Tikka Sauce:

    • Heat coconut oil in a pan and cook onion, ginger, garlic.
    • Season with cumin, cinnamon and chilli.
    • Add water and Knorr Tomato Powder.
    • Stir in the remaining yoghurt and the chicken cubes.
    • Adjust seasoning with salt, black pepper and Knorr Chicken Stock Powder.
    • Cook until the right consistency and chicken is cooked.
    • Serve with the pilaf.