Indian Chicken Tikka Masala | Creamy & Aromatic

First, marinate the meat: Clean the chicken breast and cut it into cubes of approx. 2 x 2 cm. Peel and press the garlic. Peel and finely grate the ginger. Place the chicken cubes together with the garlic, ginger, natural yogurt, 4 tbsp Garam Masala, and some pepper in a large bowl and mix everything well. Cover the bowl with cling film and let the meat marinate in the refrigerator for at least 8 hours (preferably overnight).

After marinating, prepare the basmati rice: Rinse the rice at least three times under running water. Then put it in a pot, add 300 ml of water, salt, and bring to a boil. Reduce the heat to a low setting, put on the lid, and let the rice simmer for approx. 14–15 minutes. Remove the pot from the heat and let the rice rest for another 5–10 minutes with the lid closed. Afterwards, fluff the rice with a fork.

While the rice is cooking, prepare the curry: Take the marinated meat out of the refrigerator. Heat 3 tbsp of oil in a large pot over medium heat. Add the meat and fry for approx. 4–5 minutes, stirring occasionally. Add tomato paste, chili powder, cumin, and paprika powder and fry for another 3–4 minutes. Stir in the chopped tomatoes, chicken broth, the remaining 1 tbsp Garam Masala, as well as salt and pepper. Reduce the heat, put on the lid, and let everything simmer for approx. 15–16 minutes. Finally, stir in the cream and butter and let the curry simmer gently for another 3–4 minutes with the lid off.