Authentic Indian Tiki Masala with Jollof Rice and Sunflower Sauté
A fusion of Indian and African flavors, this dish features tender pieces of chicken simmered in a creamy tomato sauce with aromatic spices. Served with fluffy Jollof rice and a crunchy sunflower sauté, this meal is a colorful explosion of flavors, textures, and cultures.
ingredients
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup plain yogurt
- 2 tbsp lemon juice
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tbsp turmeric
- 1 tbsp smoked paprika
- 1 tbsp garam masala
- 2 tsp salt
- 1/2 tsp cayenne pepper
- 1/4 cup vegetable oil
- 2 medium onions, finely chopped
- 6 garlic cloves, grated
- 2 tbsp grated fresh ginger
- 1 can (14 oz) crushed tomatoes
- 1 cup heavy cream
- 1/2 cup chopped fresh cilantro
- 4 cups cooked Jollof rice
- 1 cup sunflower seeds
- 2 tbsp olive oil
- Salt and pepper, to taste
steps
- 1.
In a large bowl, combine the chicken, yogurt, lemon juice, cumin, coriander, turmeric, smoked paprika, garam masala, salt, and cayenne pepper. Mix well, cover, and refrigerate for at least 1 hour or overnight.
- 2.
In a large skillet, heat the oil over medium-high heat. Add the onions and cook until softened, about 5 minutes. Add the garlic and ginger and cook for 1 more minute. Add the chicken and cook until browned, about 8 minutes.
- 3.
Add the crushed tomatoes and cream and bring to a simmer. Cook for 15 minutes, stirring occasionally, until the sauce thickens. Stir in the cilantro and adjust the seasoning.
- 4.
In a small skillet, toast the sunflower seeds over medium heat until lightly browned, about 4-5 minutes. Add the olive oil and salt and pepper, and stir to coat.
- 5.
Serve the Tiki Masala with Jollof rice and Sunflower Sauté on the side.
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