Chicken Tikka Risotto

Ingredients list for Chicken Tikka Risotto

• 400 grams Boneless chicken cut into 1 inch pieces
• 1½ cups Arborio rice
• ¼ cup Hung yogurt
• 1 tablespoon Ginger-garlic paste
• 2 teaspoons Red chilli powder
• to taste Black salt (kala namak)
• to taste Salt
• 2 tablespoons Gram flour (besan)
• 1 tablespoon Mustard oil
• 1 tablespoon Lemon juice
• 1 tablespoon Oil
• 1 tablespoon Garlic chopped
• 1 teaspoon Cumin seeds
• 2-3 Green cardamoms
• 2 Bay leaves
• 5-6 Black peppercorns
• 3-4 Cloves
• 1 medium Onion sliced
• 3-4 cups Chicken stock
• as required Capsicum mixed, diced
• 1 tablespoon Cream cheese
• 2 tablespoons Butter

Method

1. Take hung yogurt in a bowl. Add ginger-garlic paste, chili powder, black salt, salt and gram flour and mix. Add mustard oil and mix well.
2. Add chicken and mix. Add lemon juice and mix well. Set aside to marinate for 15-20 minutes.
3. Heat oil in a deep non-stick pan. Add garlic and sauté for 30 seconds. Add cumin seeds, green cardamoms and bay leaves and sauté for 10 seconds.
4. Add peppercorns and cloves and sauté. Add onion and sauté till translucent. Add Arborio rice and sauté for 1 minute.
5. Add 1 cup chicken stock, mix and cook till it evaporates.Add remaining stock gradually and salt, mix and cook till rice is done.
6. Insert 1 green capsicum piece, 1 chicken piece, 1 yellow capsicum piece, 1 chicken piece, 1 red capsicum piece, 1 chicken piece and 1 green capsicum piece on each satay stick.
7. Heat an electric griller and grease it with some oil. Place the satay sticks and grill, turning the sticks a few times, till golden and cooked from all sides.
8. Add cream cheese to risotto, mix and cook for 1 minute. Add butter, mix and cook for 1 minute.
9. Put risotto in a serving bowl. Place chicken skewers on top and serve hot.