Name: Chicken Tikka Masala with Creamy Sauce
Prep time: 2 h
Cook time: 35 min
Total time: 2 h 35 min
Yield: 4 portions
Ingredients: 0.25 tablespoon rapeseed oil; 0.25 tablespoon butter; 0.25 pcs onion; 0.75 clove garlic; 0.25 tablespoon ginger; 0.25 teaspoon sweet paprika; 0.25 teaspoon cumin; 0.5 teaspoon garam masala; 0.125 teaspoon turmeric; 0.125 teaspoon hot paprika; 100 ml tomato paste; 50 ml cream; 0.25 teaspoon cane sugar; salt; coriander; 75 g basmati rice; 0.375 l water; 0.25 teaspoon salt; 175 g chicken breast; 50 g plain yogurt; 0.25 pcs lemon; 0.75 clove garlic; 0.25 tablespoon ginger; 0.25 teaspoon cumin; 0.25 teaspoon sweet paprika; 0.25 teaspoon garam masala; 0.125 teaspoon turmeric; 0.125 teaspoon ground pepper; 0.25 teaspoon salt; 0.25 tablespoon rapeseed oil

Step by step process

Chicken Tikka, Marinating

1
Clean the chicken breasts, cut them into bite-sized cubes and place in a bowl. In another bowl, combine plain yogurt, grated ginger, minced garlic, lemon juice, oil, cumin, sweet paprika, garam masala, turmeric, pepper and salt.
2
Mix the marinade thoroughly with the chicken to coat all pieces evenly. Cover and let marinate for at least 30 minutes, ideally 2-4 hours in the fridge so the chicken absorbs the flavors.
TIP:
A yogurt marinade tenderizes meat and helps it hold onto seasonings better. Mix thick yogurt with aromatics and spices, let the meat rest in it for a while, then sear it over high heat so it stays juicy.

Tikka Masala Sauce

3
Heat oil and butter in a pot over medium heat, then saute the finely chopped onion (about 8 minutes), stirring often so it doesn't brown too quickly.
TIP:
Cook the onions over low heat only until they soften and turn translucent, not brown. This creates a delicate, slightly sweet base that works well in sauces, soups, and meat dishes.
4
Add the chopped garlic and grated ginger, sauté for another 1-2 minutes until fragrant and no longer raw. Add sweet paprika, ground cumin, garam masala, turmeric and hot paprika. briefly toast the spices for about 30-45 seconds until aromatic.
5
Pour in the passata di pomodoro, mix well, season lightly with salt, and simmer gently for 10-15 minutes until the sauce thickens and becomes silky. Stir in the cream and adjust the taste with a pinch of brown sugar if needed. Keep the sauce warm on very low heat until the next step.

Cooking the Chicken

6
In a large pan, heat a bit of oil over medium-high heat. Sear the marinated chicken pieces in a single layer for 6-8 minutes until golden brown and nearly cooked through, cook them in batches to prevent steaming and allow proper browning.
7
Transfer the seared chicken pieces into the sauce, stir together, and simmer gently for another 5 minutes so the flavors meld and the chicken becomes fully tender.

Basmati Rice

8
Rinse the rice several times under cold water until the water runs nearly clear, then drain in a sieve.
9
Bring the rice and cold water (ratio about 1 part rice to 1.8 parts water) to a boil in a pot, add salt to taste. Once it boils, reduce the heat to low, cover, and cook for 10-12 minutes until the water is absorbed. Remove from the heat and let it sit covered for another 5 minutes.
TIP:
Rinse the rice several times in cold water until the water is almost clear. This washes away excess starch, so the grains stick together less after cooking and the rice will be more delicate and fluffier.

Serving

10
Serve a portion of rice on a plate, top with chicken tikka masala sauce, and sprinkle with freshly chopped coriander.
11
Serve immediately, adjusting the spiciness on the plate with an extra pinch of hot paprika if desired.