Tender Chicken Tikka Biryani

Limahl Asmall

08.01.2018

"A fantastic combination of flavours that makes a perfect fit for celebrations. The caramelised raisins pop in your mouth and are complemented by juicy onions and tender chicken pieces smothered in a rich and creamy tikka sauce. Throw on some chopped coriander and fresh chilli to make your mouth sing. "

Cook Time: 45 mins | Servings: 2 | Difficulty: easy

INGREDIENTS

SWAP SHOP

2-3 chicken thighs (approx. 1 per person)

250g chicken breast

4 cloves garlic

1 1/2 tbsp tikka powder

1 1/2 tbsp curry powder

100ml creme fraiche

100ml yoghurt

2 tbsp creamed coconut

1 tbsp butter

1 tbsp vegetable oil

2 onions

50g sultanas

50g raisins or chopped apricot

200g rice

200g cous cous

1 chicken stock cube

1 vegetale stock cube

METHOD

Preheat the oven to 180 Celsius.
The chicken can be marinated 24 hours in advance or with minutes to spare. Use a sharp knife to remove and discard the skin and bones from the chicken thighs and add the meat to a bowl. Pour in the crème fraiche, a good pinch salt, 2 cloves of minced garlic, 1 tbsp. tikka powder, and 2 tbsp. creamed coconut. Mix together. Line an oven tray with foil and pour the chicken and marinade into the middle. Wrap into an airtight foil parcel and bake on an oven tray for 30 minutes. If you don't have foil you can bake 'as is' in a small oven dish.
Finely cut the onions into half moon shapes and roughly chop 2 cloves garlic. Add 1 tbsp. butter and the sultanas to a non-stick frying-pan and fry over a medium heat for 1 minute before adding the onions and garlic, turning the temperature to medium-low and caramelising for 20 minutes. Stir occasionally to prevent any burning.
Boil the kettle. Pour one the rice into a large pot and crumble in a chicken stock cube. Add 2 ½ cups boiling water and simmer for 10-12 minutes until cooked.
Drain the rice, give the onions a stir, then cover the onions completely with the rice. This seals the flavour in and creates a beautifully fragrant rice. Keep like this until the chicken is cooked.
Stir the rice and onions together then place the chicken pieces over the top, (pouring any juice over as well). Garnish with fresh chilli and chopped coriander if available.

ADDITIONS

12 minute naan bread from the Tiny Budget Cookbook

NOTES

Keep the bones to make a chicken stock, and the skin to make crispy chicken crackling that can be crumbled over the top for another layer of flavouer! Trim off any excess fat, stretch flat on a oven grate (over an oven tray to catch the drips), season with salt and pepper and bake for 10-15 minutes until crisp and golden!