Designed for professional chefs, check out this Spicy Potato Salad recipe: cooking instructions broken into components, full list of professional ingredients, chefs’ preparation secrets. Master this recipe with products like: Knorr Professional Chicken Stock Powder, Knorr Professional Lime Seasoning and Knorr Professional Spicy Marinade.
Ingredients
Pulao:
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Red Quinoa, cooked 1.0 kg
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Brown rice 1.0 kg
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Coconut oil 20.0 ml
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Onions, chopped 200.0 g
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Garlic, minced 20.0 g
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Ginger, fresh, chopped 10.0 g
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Curry leaves fresh 2.0 g
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Cumin seeds 5.0 g
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Red chilli chopped 10.0 g
Tikka Marinade:
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Chicken breast, skinless cubes 3.0 kg
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Greek yogurt, low fat 500.0 g
Tikka Sauce:
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Coconut oil 20.0 ml
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Onions, chopped 100.0 g
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Garlic, minced 10.0 g
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Ginger, minced 10.0 g
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Cumin, powder 20.0 g
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Cinnamon powder 2.0 g
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Chilli powder 5.0 g
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Water 700.0 ml
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Tomato puree 300.0 ml
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Greek yogurt, low fat 50.0 g
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Black pepper 3.0 g
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Coriander leaves 20.0 g
Preparation
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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.
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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.
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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.
