Chicken Tikka Masala Risotto
Picture tender, chicken pieces gently simmered in our signature Kohinoor Tikka Masala sauce, then folded into a plush, saffron-tinged risotto. This dish is the perfect choice if you are looking for a quick and easy recipe to cook on a cosy evening.
Ingredients
- Kohinoor Tikka Masala sauce – 1 pack
- Boneless Chicken cut into 1cm cubes – 300g
- Risotto rice – 225g
- Cooking oil – 3tbsp
- Large white onion chopped – 1
- Chopped garlic – 1tbsp
- Salt – ½ tsp
- Chicken stock – 600ml
- Butter – 60g
- Chopped coriander – 2tbsp
method
To make the cooking stock, bring the chicken stock to a boil in a saucepan, add the Kohinoor Tikka Masala sauce and salt. To keep the liquid hot, leave on low heat.
Take a separate large saucepan, gently fry the onion and garlic in the cooking oil for 5 minutes until softened but not coloured. Add the chicken cubes and cook for a further 2 minute. Add the rice and stir until combined.
Add a ladleful of the cooking stock and bring to a gentle boil. Continue to cook, stirring frequently, until the stock has been absorbed by the rice. Gradual add the stock until the rice is creamy and tender but with a little bite (al dente) and not sticky. This takes 20-25 minutes.
Taste the risotto and adjust seasoning to your liking, stir in the butter and serve immediately garnished with chopped coriander.
