Home News Chicken with Tikka Masala, Saffron Rice, and Saag Aloo Recipe

Chicken with Tikka Masala, Saffron Rice, and Saag Aloo Recipe

Chicken with Tikka Masala, Saffron Rice, and Saag Aloo Recipe
by Thump

(Serves 4)

Grilled Chicken Ingredients

4 chicken breasts
50g plain yoghurt
1tsp oil
20g ginger and garlic paste
5g salt
10ml lemon juice
¼ tsp chilli powder
¼ tsp garam masala

Tikka Masala Sauce Ingredients
400g Kohinoor Tikka Masala
20g butter
30ml double cream

Saffron Rice Ingredients
200g Kohinoor Basmati rice
¼ g saffron
1tsp oil
20g butter
5g salt
400ml water

Saag Aloo Ingredients
200g boiled chopped spinach
150g boiled diced potatoes
20g butter
100g Kohinoor Balti Sauce


Kohinoor Tikka Masala

Grilled Chicken Method

  • Marinate the chicken breast with yoghurt, salt, ginger and garlic paste, chilli powder, lemon juice, garam masala and oil.
  • Marinate the chicken for 4-6 hours
  • Pan fry the chicken breast in oil to colour
  • Finish cooking in the oven at 180˚C until cooked through

Tikka Masala Sauce Method 

  • Warm the Kohinoor tikka masala sauce in a pan
  • Add the butter and cream and keep warm

Saffron Rice Method

  • Wash and soak the basmati rice in lukewarm water for 30 minutes
  • Soak the saffron in 5 tablespoons of hot water
  • Heat the oil and butter in a thick bottomed pan
  • Drain the rice from the water and add to the pan
  • Add the boiling water, salt, and saffron water
  • Cook in a medium heat until all the water is absorbed and holes start to form of the surface of the rice
  • Place a kitchen towel over the rice and cover the pan with the lid
  • Reduce the heat to very low and allow the rice to steam for 6 minutes
  • Use a fork to separate the grains to keep the rice fluffy


Saag Aloo Method

  • Heat the butter in a pan
  • Sautee the spinach and potatoes
  • Add the balti sauce and simmer for a couple of minutes

To serve, arrange the saffron rice, saag aloo, grilled chicken breast and the sauce, garnished with a sprig of coriander.

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