Chicken Tikka Masala

Ingredients

• 1.5 pounds chicken breast
• 1 cup plain yogurt
• 1 cup tomato puree
• 2 medium onions
• 4 cloves garlic
• 1 tablespoon ginger
• 2 teaspoons cumin
• 2 teaspoons coriander
• 2 teaspoons garam masala
• 1 teaspoon turmeric
• 1 teaspoon red chili powder
• 1 teaspoon salt
• 1 cup cream
• 2 tablespoons vegetable oil
• 1 bunch fresh cilantro
• 2 cups basmati rice
• 4 cups water

Instructions

1. 1

   In a large bowl, combine the yogurt, cumin, coriander, garam masala, turmeric, red chili powder, and salt. Mix well.

2. 2

   Cut the chicken breast into bite-sized pieces and add to the marinade. Mix until the chicken is well coated. Cover and refrigerate for at least 1 hour, preferably overnight.

3. 3

   Finely chop the onions, garlic, and ginger.

4. 4

   In a large skillet or saucepan, heat the vegetable oil over medium heat. Add the chopped onions and sauté for about 5-7 minutes until they are soft and translucent.

5. 5

   Add the garlic and ginger to the onions and sauté for an additional 2 minutes until fragrant.

6. 6

   Stir in the tomato puree and cook for 5 minutes, allowing the flavors to meld.

7. 7

   Add the marinated chicken to the sauce, including all the marinade. Cook for 15-20 minutes, stirring occasionally, until the chicken is cooked through and the sauce is thickened.

8. 8

   Reduce the heat to low and stir in the cream. Simmer for an additional 5 minutes.

9. 9

   While the sauce is simmering, rinse the basmati rice under cold water until the water runs clear. In a separate pot, combine the rice and 4 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes or until the rice is tender and the water is absorbed.

10. 10

    Fluff the rice with a fork and serve the chicken tikka masala over the rice, garnished with fresh cilantro.