Chicken Tikka Masala
Indulge in creamy Chicken Tikka Masala, where tender chicken meets aromatic spices for a savory delight!
Ingredients
- 700 g chicken breast
- 2 dl yoghurt
- 1 onion
- 3 garlic cloves
- 20 g fresh ginger
- 30 g butter
- 1 tbsp cumin
- 2 tbsp garam masala
- 2 tsp Kashmiri chilli powder
- 1 can chopped tomatoes (400 g)
- 1 dl cream
- 300 g basmati rice
How to make it
- Cut the chicken breast into large bite-sized pieces and mix it with the yoghurt, half the garam masala and 1 tsp of the Kashmiri chilli powder. Leave it to marinate for at least 20 minutes while you prepare the sauce.
- Cook the basmati rice in plain water until tender and fluffy, then keep it covered so the grains stay separate.
- Finely chop the onion, garlic and fresh ginger. Pat the marinated chicken dry on the surface so it browns well.
- Melt half the butter in a wide pan over medium heat and brown the chicken pieces on both sides until they have a light crust, then lift them out and keep them aside.
- Add the rest of the butter to the same pan, stir in the cumin, the remaining garam masala and the remaining Kashmiri chilli powder for about 30 seconds until fragrant, then add the onion and cook until soft and golden.
- Stir in the garlic and ginger, cook for 1 minute, then add the chopped tomatoes and simmer until the sauce looks thick and slightly glossy.
- Pour in the cream and return the chicken and any juices to the pan. Simmer gently until the chicken is cooked through and the sauce turns smooth and orange-red.
- Serve the chicken tikka masala over the basmati rice in wide shallow bowls, with the chicken pieces coated in sauce and the rice forming a separate mound beside and under them.
