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Pulao:

Tikka Marinade:

Tikka Sauce:

  1. Pulao:

    • Cook Quinoa as instructed on the pack.
    • Wash brown rice very well.
    • In a pan, add coconut oil and sauté onion, garlic, ginger, curry leaves, cumin seeds and red chilli.
    • Add the washed rice and gently mix.
    • Add water and Knorr Professional Chicken Stock Powder.
  2. Tikka Marinade:

    • Marinate the cubed chicken breast overnight in 200 grams of yoghurt, curry powder, Knorr Chicken Professional Stock Powder and Knorr Professional Lime Seasoning.
    • Remove chicken from marinade, grill them over a charcoal or on a flat top grill.
  3. Tikka Sauce:

    • Heat coconut oil in a pan and cook onion, ginger, garlic.
    • Season with cumin, cinnamon and chilli.
    • Add water and tomato puree.
    • Stir in the remaining yoghurt and the chicken cubes.
    • Adjust seasoning with salt, black pepper and Knorr Professional Chicken Stock Powder.
    • Cook until the right consistency and chicken is cooked.
    • Serve with the pulao.
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