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: 1 tablespoon rapeseed oil; 1 tablespoon butter; 1 pc onion; 3 cloves garlic; 1 tablespoon ginger; 1 teaspoon sweet paprika; 1 teaspoon cumin; 2 teaspoons garam masala; 0.5 teaspoon turmeric; 0.5 teaspoon hot paprika; 400 ml tomato paste; 200 ml cream; 1 teaspoon cane sugar; salt; coriander; 300 g basmati rice; 1.5 l water; 1 teaspoon salt; 700 g chicken breast; 200 g plain yogurt; 1 pc lemon; 3 cloves garlic; 1 tablespoon ginger; 1 teaspoon cumin; 1 teaspoon sweet paprika; 1 teaspoon garam masala; 0.5 teaspoon turmeric; 0.5 teaspoon ground pepper; 1 teaspoon salt; 1 tablespoon rapeseed oil

Step by step process

Marinating the Chicken

1
Chicken tikka masala starts with a good marinade. Clean the chicken breasts, cut them into bite-sized cubes and place them 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 so every piece is evenly coated. Cover and let it rest for at least 30 minutes, ideally 2-4 hours in the fridge, so the chicken soaks up 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. Add the finely chopped onion and cook for about 8 minutes, stirring often so it does not 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
Stir in the chopped garlic and grated ginger. Saute for another 1-2 minutes, until fragrant and no longer raw. Add sweet paprika, ground cumin, garam masala, turmeric and hot paprika, then toast the spices briefly, about 30-45 seconds, until they release their aroma.
5
Pour in the tomato passata and mix well. Season lightly with salt and simmer gently for 10-15 minutes, until the sauce thickens and turns silky. Stir in the cream and, if needed, balance the taste with a pinch of brown sugar. Keep the sauce warm over very low heat until the next step.

Searing the Chicken

6
Heat a little oil in a large pan over medium-high heat. Sear the marinated chicken pieces in a single layer for 6-8 minutes, until golden brown and almost cooked through. Work in batches so the meat browns instead of steaming.
7
Transfer the seared chicken into the sauce and stir. Simmer gently for another 5 minutes, so the flavors meld and the chicken turns fully tender.

Basmati Rice

8
Rinse the rice several times under cold water, until it runs nearly clear. Drain it in a sieve.
9
Bring the rice and cold water to a boil in a pot, using a ratio of about 1:1.8, and add salt to taste. Once it boils, lower the heat, cover, and cook for 10-12 minutes until the water is absorbed. Then take it off the heat. Let it rest, 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
Spoon a portion of rice onto a plate. Top it with the tikka masala sauce and chicken pieces, then scatter freshly chopped coriander over the top.
11
Serve right away. Adjust the heat with an extra pinch of hot paprika if you like.