Chicken Tikka Masala Arancini | Recipes | Roland Foods

Ingredients

• 1 jar Roland® Tikka Masala Curry Sauce
• 2 1/2 cups Roland® Unsweetened Coconut Milk
• 1 tablespoon Roland® Grapeseed Oil , plus more to fry (available on Amazon )
• 3/4 cup Roland® Sautéed Onions
• 1 1/2 cups Roland® Jasmine Rice (available on Amazon )
• 2 cups Roland® Plain Panko Breadcrumbs (available on Amazon )
• 1 tablespoon minced ginger
• 1 tablespoon minced garlic
• 500 g boneless chicken thighs, chopped into small pieces
• 1/2 cup chopped cilantro, plus 2 tablespoons for the arancini mix
• 2 tablespoons chopped mint
• 1 cup Mozzarella cheese, shredded
• 1 cup all purpose flour
• 2 eggs, lightly whisked
• Salt, to taste
• Parmesan cheese, to garnish
• Cilantro, to garnish
• 2 tablespoons Roland® Grapeseed Oil (available on Amazon )
• 1/2 cup Roland® Sun-Dried Tomatoes
• 2-3 medium sized tomatoes
• 2 garlic cloves, minced
• 1/3 inch ginger, minced
• 1/2 teaspoon Kashmiri red chili powder
• 1/8 teaspoon turmeric
• 1/4 teaspoon salt
• 1/2 teaspoon cumin seeds
• 1 curry leaf
• 1/8 teaspoon mustard seeds
• 1 dried chili
• 1 pinch asafetida or hing (optional)
• For rice cooker preparation: Use 1 1/2 cups of coconut milk. Combine the washed rice and coconut milk in the rice cooker and set to cook. Once finished, fluff the rice with a fork and keep warm
• Place the arancini in the refrigerator for 30 minutes to chill. Optionally, freeze the arancini for up to 3 months
• Meanwhile, heat grapeseed oil for deep frying in a large pan. Once hot, add the arancini and cook, turning occasionally, for 4-5 minutes or until golden brown. Drain well before serving
• Heat 1 tablespoon of the grapeseed oil and add cumin seeds. When they start to pop, add the Kashmiri chili paste and cook for a few seconds. Add in the garlic and ginger and fry for 1 minute
• Add the tomatoes and cook for 2 minutes. Then, add the sundried tomatoes, salt, and turmeric. Cook until tomatoes have softened, 10-15 minutes. Cool completely then blend until smooth
• Garnish the arancini with parmesan cheese and cilantro and serve with sundried tomato chutney