Chicken Tikka Masala Arancini

Difficulty: Medium | Makes: 12-13 Arancini

Cheesy and slightly spicy with the perfect crunch. Our Tikka Masala Arancini are the ultimate combination of Italian and Indian flavors.


For the Arancini

For the Sun-Dried Tomato Chutney

For the Sun-Dried Tomato Chutney

  • 2 tablespoons Roland® Grapeseed Oil
  • 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

To Temper

  • 1 curry leaf
  • 1/8 teaspoon mustard seeds
  • 1 dried chili
  • 2 garlic cloves, minced
  • 1 pinch asafetida or hing (optional)


For the Arancini

  1. Cook the jasmine rice on the stovetop: Use a little over 2 1/2 cups of Roland Coconut milk. In a saucepan, bring the coconut milk to a boil. Add the rice, stir, and bring back to a boil. Then, lower the heat, cover the saucepan, and simmer for about 15 minutes or until all the liquid has been absorbed. Remove from heat, let stand for 5 minutes, and fluff with a fork before serving
  2. 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
  3. Meanwhile, in a large saucepan over medium-high heat, heat 1 tablespoon of oil. Add the onions and cook, stirring occasionally, until warmed through. Then, add the minced garlic and ginger, sautéing for about a minute or until fragrant. Add the chicken, Tikka Masala sauce, cilantro leaves, and mint leaves. Season with salt, stir to combine, cover, and cook for 8-10 minutes or until the chicken is cooked through
  4. Once the chicken and rice are ready, add the cooked rice to a bowl. Spoon in the chicken mixture, being careful not to add all the liquid. Add 1/2 cup of mozzarella while everything is still hot, stirring to combine. Let the mixture cool completely
  5. After cooling, stir 2 tablespoons of cilantro leaves into the rice mixture. Shape 2 tablespoons of the rice mixture into a ball, making an indent in the center. Place 2 teaspoons of mozzarella in the indent and mold the rice around it to enclose it, shaping it into triangles. Coat the arancini in flour, shake off excess, dip in egg, and roll in panko breadcrumbs. Repeat to make the rest of the arancini
  6. Place the arancini in the refrigerator for 30 minutes to chill. Optionally, freeze the arancini for up to 3 months
  7. 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

For the Sun-Dried Tomato Chutney

  1. 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
  2. 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
  3. Heat another pan with the remaining tablespoon of grapeseed oil. Add the mustard seed, red chili, hing and garlic. Cook for 1-2 minutes then add the curry leaf. Fry until the curry leaf is crisp then add the blended tomato mixture. Sautee for 3-4 minutes then remove the curry leaf and chili
  4. Garnish the arancini with parmesan cheese and cilantro and serve with sundried tomato chutney

In This Recipe

Unsweetened Coconut Milk

#86002 | 13.5 FL.OZ.

Grapeseed Oil

#70606 | 16.9 FL.OZ.

Sautéed Onions

#45476 | 6.61 LB.

Jasmine Rice

#72480 | 17.6 OZ.

Sun-Dried Tomatoes

#46802 | 6.34 OZ