Recipe by Chef Deema Hajjawi
Prep Time: 10 min + Marinade Time, Cook Time: 30 min
Total Time: 40 min + Marinade Time
Servings: 6-8
INGREDIENTS
For the Chicken
8 chicken breasts, cubed
2 tbsp yogurt
2 tbsp tomato paste
¼ cup Ketchup
1 cup olive oil
¼ cup vinegar
¼ cup lemon juice
8 cloves garlic, minced
1 tbsp grated ginger
1 tbsp Chef Deema x A Spice Affair’s Garam Masala
1 tsp A Spice Affair’s Turmeric
1 tsp Chef Deema x A Spice Affair’s Curry Madras
1 tsp Chef Deema x A Spice Affair’s Smoked Paprika
Pinch of Chef Deema x A Spice Affair’s Cayenne Pepper
1 tbsp Chef Deema x A Spice Affair’s Dried Oregano
Himalayan Pink Salt & Black Pepper
For the Yogurt Sauce
1 kg yogurt
1 tsp salt
2 cloves garlic, minced
¼ cup tahini
2 tbsp lemon juice
For the Rice
3 cups rice
3 tbsp vegetable oil
2 pieces mastic gum
1 tsp A Spice Affair’s Turmeric
1 tsp Himalayan Pink Salt
Boiling water
For Garnish
¼ cup parsley, roughly chopped
Green onion and hot pepper, sliced
Toasted almonds and pine nuts
Tortilla bread, sliced and toasted or fried
PREPARATION
- In a large bowl, mix marinade ingredients until smooth. Add in chicken cubes and toss until evenly coated. Cover the bowl and let marinate in the fridge for 3-4 hours.
- Mix yogurt sauce ingredients together until smooth. Cover and set aside in the fridge.
- Preheat oven to 392 °F (200 °C). Place marinated chicken in a baking tray, cover, and cook in oven for about 30 minutes or until the chicken is cooked through.
- Layer serving bowl with rice, chicken tikka, yogurt sauce and top with parsley, green onion, hot pepper and toasted nuts. Enjoy!
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