How to make Chicken Tikka Risotto -
Risotto cooked with Indian spices and served with chicken tikka – absolutely lip-smacking
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Boneless chicken (हड्डी रहित चिकन), Arborio rice (आरबोरिओ राइस)
Cuisine : Fusion
Course : Rice
For more recipes related to Chicken Tikka Risotto checkout Chicken Pulao, Chicken Fried Rice, Chicken Pulao, Chicken Biryani . You can also find more Rice recipes like Makai Palak Pulao Red Rice Khichdi Achari Paneer Rice Bisi Bele Hulianna
Chicken Tikka Risotto Recipe Card
Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.
Prep Time : 26-30 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Chicken Tikka Risotto Recipe
Boneless chicken cut into 1 inch pieces 400 grams
Arborio rice 1½ cups
Hung yogurt ¼ cup
Ginger-garlic paste 1 tablespoon
Red chilli powder 2 teaspoons
Black salt (kala namak) to taste
Salt to taste
Gram flour (besan) 2 tablespoons
Mustard oil 1 tablespoon
Lemon juice 1 tablespoon
Oil 1 tablespoon
Garlic chopped 1 tablespoon
Cumin seeds 1 teaspoon
Green cardamoms 2-3
Bay leaves 2
Black peppercorns 5-6
Cloves 3-4
Onion sliced 1 medium
Chicken stock 3-4 cups
Capsicum mixed, diced as required
Cream cheese 1 tablespoon
Butter 2 tablespoons
Method
Step 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.
Step 2
Add chicken and mix. Add lemon juice and mix well. Set aside to marinate for 15-20 minutes.
Step 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.
Step 4
Add peppercorns and cloves and sauté. Add onion and sauté till translucent. Add Arborio rice and sauté for 1 minute.
Step 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.
Step 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.
Step 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.
Step 8
Add cream cheese to risotto, mix and cook for 1 minute. Add butter, mix and cook for 1 minute.
Step 9
Put risotto in a serving bowl. Place chicken skewers on top and serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
