Chicken Tikka Masala with Jeera Rice

Ingredients

• 400 gChicken breast
• 200 gYogurt
• 2 tbspLemon juice
• 25 gGinger
• 5 cloveGarlic
• 3 tspGaram masala
• 2 tspCumin
• 4 tspCoriander
• 0.5 tspTurmeric
• 0.5 tspChili powder
• 2 tspSalt
• 160 gBasmati rice
• 1.5 tspCumin
• 2 tbspRapeseed oil
• 320 mlWater
• 1 pcsOnion
• 2 tspPaprika powder
• 300 gTomato
• 120 mlCream
• 15 gButter
• 1 tspSugar
• 10 gCoriander

Instructions

1. 1

   Marinate the chicken

   • Whisk yogurt with lemon juice and spices until smooth
   • Coat the chicken thoroughly
   • Cover and chill to marinate
2. 2

   Start the jeera rice

   • Rinse the rice under cold water
   • Heat oil and briefly toast cumin seeds
   • Add rice and toast briefly
   • Add water and salt and bring to a boil
   • Cook covered on low heat
   • Remove from heat and let rest briefly
   • Fluff with a fork
3. 3

   Sear the chicken

   • Heat oil in a pan over high heat
   • Add the chicken from the marinade
   • Sear until browned on all sides
   • Remove briefly and set aside
4. 4

   Cook the masala base

   • Finely dice the onion
   • Heat oil and sweat the onion until translucent
   • Briefly toast ginger and garlic
   • Stir in spices and toast briefly
   • Add tomatoes and simmer to reduce
5. 5

   Finish the sauce

   • Stir in cream and simmer gently
   • Add chicken and cook through gently
   • Season with salt and sugar
   • Stir in butter at the end
6. 6

   Plate and serve

   • Spoon rice onto plates
   • Serve tikka masala alongside
   • Sprinkle with cilantro