Chicken Tikka Masala with Basmati Rice

Ingredients

• 3 Garlic cloves
• 1 piece ginger (20 g)
• 2 red chili peppers
• 4 chicken breast fillets (125 g each; with skin)
• 2 tbsp ghee (30 g)
• 1 tsp ground mustard seeds
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tbsp Garam Masala
• 200 g yogurt (3.5% fat)
• 1 Red Onion
• 1 bunch cilantro (20 g)
• 1 Lime
• 1 tbsp tomato paste (15 g)
• 200 g passata (canned)
• 100 g heavy cream
• Salt
• 250 g ORYZA Himalayan basmati rice
• Pepper

Instructions

1. 1.

   Peel and finely chop garlic and ginger. Wash, trim, halve lengthwise, deseed chili peppers, then finely chop them. Rinse chicken breast fillets under cold water, pat dry, and cut into cubes.

2. 2.

   Heat 1 tbsp ghee in a pan and sauté garlic, ginger, and chili over medium heat for 3–4 minutes. Add spices and roast while stirring for 2–3 minutes. Transfer the spice mixture to a bowl and whisk in yogurt. Mix the chicken with this blend and marinate for 20–30 minutes.

3. 3.

   Meanwhile, peel and halve the onion, slicing it into thin strips. Wash cilantro, pat dry, and pluck the leaves. Chop the cilantro leaves. Halve the lime and squeeze out its juice.

4. 4.

   Remove chicken cubes from the marinade and pat them dry; reserve the leftover marinade for later. Heat remaining ghee in the pan and sear the meat over medium to high heat for 4–5 minutes on all sides.

5. 5.

   Add onion and sauté over medium heat for 2–3 minutes. Stir in tomato paste and roast for another 2–3 minutes. Pour in passata and cream, then simmer over low to medium heat for 10 minutes.

6. 6.

   For the rice, bring 1 l water with about 1 tsp salt to a boil. Add basmati rice and stir once. Cook covered on very low heat for 10–12 minutes.

7. 7.

   Add half of the cilantro leaves, lime juice, and the reserved marinade to the chicken; simmer for an additional 5 minutes. Season with salt and pepper.

8. 8.

   Drain the cooked rice in a sieve and let it drain well. Return the rice to its pot and keep it warm on low heat for about 3 more minutes.

9. 9.

   Serve the chicken tikka masala over bowls of basmati rice, garnish with remaining cilantro leaves, and enjoy.