Indian Chicken Tikka Masala | Creamy & Aromatic

Marinating & Preparation

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  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).

Cooking Rice

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  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 it and bring it to a boil. Reduce the heat to low, put the lid on 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. Then fluff the rice with a fork.

Preparing the Curry

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  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, and salt and pepper. Reduce the heat, put the lid on 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.

Plating

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  Distribute the finished Chicken Tikka Masala onto plates and serve with the basmati rice. Garnish with fresh chili rings as desired.