Designed for professional chefs, check out this Super Quinoa Pilaf & Chicken Tikka recipe: cooking instructions broken into components, full list of professional ingredients, chefs’ preparation secrets. Master this recipe with products like: Knorr Chicken Stock Powder, Knorr Lime Seasoning Powder and Knorr Tomato Powder.
Ingredients
Pilaf:
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Red Quinoa, cooked 1 kg
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Brown rice 1 kg
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Coconut oil 20 ml
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Onions, chopped 200 g
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Garlic, minced 20 g
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Curry, leaves 2 g
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Cumin, seeds 5 g
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Red chilli chopped 10 g
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Ginger, chopped 10 g
Tikka Marinade:
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Chicken breast, skinless cubes 3 kg
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Greek yogurt, low fat 500 g
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Curry Powder 20 g
Tikka Sauce:
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Coconut oil 20 ml
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Onions, chopped 100 g
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Ginger, minced 10 g
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Garlic, minced 10 g
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Chilli, powder 5 g
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Cumin powder 10 g
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Cinnamon powder 2 g
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Water 1 l
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Black pepper, powder 3 g
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Coriander leaves 20 g
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Greek yogurt, low fat 50 g
Preparation
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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.
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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.
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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.
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