Chicken Tikka Masala

• Chicken thigh(700 g)
• Greek yogurt(120 g)
• Garam Masala(2 tsp)
• Paprika(1 tsp)
• Turmeric(½ tsp)
• Salt(1½ tsp)
• Vegetable oil(2 tbsp)
• Onion(1)
• Garlic(4 cloves)
• Ginger(1 tbsp)
• Tomato paste(2 tbsp)
• Canned tomatoes(400 g)
• Ground Coriander(2 tsp)
• Cumin(1½ tsp)
• Cinnamon(¼ tsp)
• Curry Powder(½ tsp)optional
• Heavy cream(120 ml)
• Butter(1 tbsp)
• Fresh cilantro(2 tbsp)optional
• Basmati Rice(300 g)

Method

1. 1

   Cut the {Chicken thigh} into bite-size pieces. In a bowl, mix the {Greek yogurt}, {Garam Masala}, {Paprika}, {Turmeric}, and {Salt}, then coat the chicken well. Finely chop the {Onion}, mince the {Garlic}, and grate or finely chop the {Ginger}.

   ~12 min

2. 2

   Rinse the {Basmati Rice}. Add it to a saucepan with 600ml water and a pinch of salt. Bring to a boil, cover, and cook on low until tender.

   ~12 min

3. 3

   Heat the {Vegetable oil} in a large deep pan over medium-high heat. Add the chicken and cook until lightly golden in spots, then add the {Onion} and cook until softened. Stir in the {Garlic}, {Ginger}, {Tomato paste}, {Ground Coriander}, {Cumin}, {Cinnamon}, and {Curry Powder} if using.

   ~8 min

4. 4

   Pour in the {Canned tomatoes} and 150ml water. Scrape up any browned bits, bring to a gentle simmer, and cook until the chicken is tender and the sauce thickens.

   ~12 min

5. 5

   Stir in the {Heavy cream} and {Butter}. Simmer briefly until the curry turns rich and silky. Taste and add a little more salt if needed, then let it sit off the heat for a couple of minutes.

   ~4 min

6. 6

   Fluff the rice and spoon it into bowls. Top with the tikka masala, then finish with the {Fresh cilantro} if using.

   ~4 min