Chicken Tikka Masala
Contains statutory allergens: Milk / dairy
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Ingredients (16)
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Instructions (6)
Rinse basmati rice thoroughly and cook in lightly salted water according to packaging instructions until fluffy.
Cut chicken breast into bite-sized pieces. In a mixing bowl, combine Greek yogurt, freshly squeezed lemon juice, minced garlic, grated ginger, garam masala, cumin, paprika, turmeric, and salt. Coat the chicken thoroughly and let marinate.
Melt butter in a large heavy-bottomed skillet over medium-high heat. Add the chicken pieces in batches and brown them on all sides for 4–6 minutes until lightly charred, then set aside.
Melt remaining butter in the same pan over medium heat. Sauté finely diced onion for 4–5 minutes until soft. Stir in remaining garlic, ginger, garam masala, cumin, paprika, turmeric, and salt, frying for 1 minute until fragrant.
Pour in canned tomatoes and bring to a simmer. Lower heat, cover, and let simmer gently for 10 minutes. Stir in the cream and return the seared chicken along with its juices. Simmer uncovered for 8–10 minutes until chicken is cooked through.
Garnish with freshly chopped coriander and serve hot alongside warm basmati rice.
