Chicken Tikka Masala

📝 Ingredients

• 130 g chicken breast, cubed
• 80 g Greek yogurt (for the marinade)
• 1 tsp garam masala
• 1 tsp turmeric
• 1 tsp smoked paprika
• ½ tsp cumin
• 1 can of crushed tomatoes (400 g)
• 100 ml coconut cream or light cream
• 1 onion, thinly sliced
• 2 garlic cloves, minced
• 1 cm fresh ginger, grated
• 1 tbsp neutral oil
• 80 g basmati rice
• Fresh cilantro, lime

🍴 Utensils

• Marinating bowl
• Sauté pan
• Saucepan

📖 Steps

1. Mix the yogurt, garam masala, turmeric, paprika and a pinch of salt in a bowl. Add the cubed chicken and coat well. Marinate for at least 30 min (ideally 4 h in the fridge).
2. Cook the basmati rice in salted water with a bay leaf. Set aside.
3. Sauté the onion in oil for 5–6 min until golden. Add the garlic, ginger and cumin, and cook for 1 min.
4. Add the crushed tomatoes and season with salt. Simmer for 10 min to reduce the sauce.
5. Meanwhile, sear the marinated chicken in a very hot pan for 3–4 min per side — you want slightly charred edges, like tandoor cooking.
6. Add the chicken to the tomato sauce. Pour in the coconut cream and stir. Simmer for 8 min over low heat.
7. Adjust the spices and squeeze in some lime. Serve over the rice with fresh cilantro.