I treated my girls to a naughty but nice, east meets west meal of butter chicken tikka, butter bean masala and brown rice pilau.
Let’s start with the brown rice which is whole grain rice, with the inedible outer hull removed. White rice is the same grain with the hull, bran layer and cereal germ removed and hence brown rice is healthier. To cook it requires 50% more water. I added some chick peas and daal to the mix and cooked with the requisite amount of water. The rice came out perfectly, separate and ‘dry’.
The butter chicken tikka was the piece de resistance!! I marinated two chopped chicken breasts in my tandoori masala paste overnight. I cooked this in my Halogen over (200oC 8 mins each side). This gave a perfectly cooked, slightly charred chicken mimicking a real charcoal tandoor. The masala sauce, which I had prepared earlier (recipe on request), was heated with ghee, onions and mushrooms. Once the chicken was ready I just added the chicken and juices to the sauce and simmered.
I served the butter chicken and beans on top of the rice and hey presto dinner was served. The girls and I loved it!!!