Chicken Tikka Masala Risotto (Hansol Doh)
- 1tbsp Ginger-garlic purée
- 1tsp Tomato purée
- Tikka masala curry sauce
- Marinated chicken pieces
- Risotto rice
In a pan, fry leftover marinated chicken til just cooked; remove
In same pan, fry cumin seeds & finely diced red onion til translucent
De-glaze pan with white wine or cider/wine vinegar (make sure to scrape off & incorporate all the yummy bits at the bottom of the pan!)
Add 1 tbsp Ginger-garlic purée, 1 tsp Tomato purée. Stir well.
Add risotto rice and cook for 1 min or so. Add splash of water to prevent it burning if it gets too dry.
Add the tikka masala curry gravy (butter chicken sauce also works great!)
Now repeat the usual risotto-cooking process by adding ladles of water (instead of stock!) until the rice is almost cooked
Near the end, stir-in some cream & ghee (or butter), then cover with lid for 1 min for the butter to melt
Re-fry the chicken pieces til caramelized/charred to your liking
Garnish w/ more cream, fresh coriander/cilantro, and chicken