Chicken Tikka Masala & Jeera Rice

Chef Jd Singh takes you to a virtual culinary trip to India, as he teaches how to make Chicken Tikka Masala, a traditional dish from South Asia, that consists in marinated chicken served with a tasty curry sauce. Click on Read More to find out more about the recipe and ingredients needed.

INGREDIENTS

• 1 lb boneless skinless chicken (or 1 ½ lbs bone-in chicken)
• 1 tablespoon neutral oil (plus more for the pan)
• ½ cup plain yogurt
• 2 teaspoons Kashmiri red chili powder (or paprika)
• ¼ teaspoon ground turmeric
• ½ tablespoon ginger paste (or finely minced fresh ginger)
• ½ tablespoon garlic paste (or finely minced fresh garlic)
• 2 tablespoons lemon juice
• 1 teaspoon salt, or to taste

FOR THE JEERA RICE

• 2 cups (300 g) basmati rice, washed and soaked for 10 minutes
• 2 tablespoons ghee or neutral oil
• 1 teaspoon cumin seeds
• ½ teaspoon red chili powder
• 1 black cardamom pod
• 2 dried bay leaves
• ½ tablespoon ginger paste (or finely minced fresh ginger)
• ½ tablespoon garlic paste (or finely minced fresh
• garlic)
• ⅓ cup (75 g) diced onions
• 3 cups (600 ml) water
• 1 teaspoon salt, or to taste
• Handful of fresh cilantro leaves, chopped

FOR THE GRAVY 

• 2 tablespoons ghee
• 2 tablespoons butter
• ½ tablespoon ginger paste (or finely minced fresh ginger)
• ½ tablespoon garlic paste (or finely minced fresh garlic)
• ½ teaspoon cumin seeds
• 1 cup (100 g) finely chopped onion
• 2 green chilies, finely chopped (optional)
• 1 ½ cups (300 g) tomato puree
• 1 ½ teaspoons Kashmiri red chili powder (or paprika)
• 2 teaspoons ground coriander
• ¼ teaspoon turmeric powder
• ¼ teaspoon ground cumin
• 1 teaspoon salt, or to taste
• 1-1 ½ cups water
• ⅓ cup + ¼ cup heavy cream
• ¼ teaspoon garam masala powder
• 1 teaspoon ground Kasuri Methi (dried fenugreek leaves)
• Handful of fresh cilantro leaves, chopped

KITCHEN TOOLS

• mixing bowls
• measuring spoons and cups
• medium pot for making rice
• medium pot for making chicken and gravy
• wooden spoon or spatula
• grill pan or saute pan

ABOUT CHEF JD SINGH

Originally from India, JD comes from a big Punjabi family who has owned a restaurant for 3 generations. Cooking and eating together as a family was how he learned to show love and share happiness, and his eagerness to share his cuisine and food memories led him to start hosting cooking classes and food tours in Delhi. For the past 6 years, he has provided food experiences for over 4000 guests and corporate clients from all over the world.

DISCLOSURES

Lovell Productions will be recording this class. If you do not wish to be recorded, please keep your video and audio switched off during the live event.

By purchasing and tuning into this online event, you agree that you may be filmed, photographed, or recorded, for use by Lovell Productions, and each of their respective licensee, assignees, and affiliates (THE “RELEASED PARTIES”). The released parties have the right to use your name, picture, voice, performance and any and all other likeness (collectively, “likeness”), in any manner, in all media (including, without limitation marketing, sponsorship, and advertisement) throughout the world.

In perpetuity, you waive and right to inspect or approve materials or receive compensation for your participation or any use of your likeness. If you don't agree to these terms, please do not turn in video and audio during the event. If you are the parent/guardian of any minor(s) in the vicinity, you make all of the representations, agreements, consents, releases, and waivers herein on behold of yourself and such minor(s).