Creamy Chicken Tikka Masala

Instrukcje

1. 1

   In a mixing bowl, stir together 100 g greek yogurt, 1 tsp garam masala, 0.5 tsp ground turmeric, 0.5 tsp kashmiri chili powder, and 0.5 tsp salt. Add 500 g chicken thigh cut into 3 cm pieces and turn to coat. Set aside to marinate while you prepare the rest.

   ~10 min

2. 2

   Podczas oczekiwania kroku 1

   While the chicken marinates, rinse 200 g basmati rice under cold water until it runs clear. Put it in a medium saucepan with 300 ml water and 0.5 tsp salt. Bring to a boil, then cover and simmer on low for 12 minutes until the water is absorbed and the rice is tender.

   ~12 min

3. 3

   Finely chop 1 onion. Mince 3 garlic cloves and grate 15 g fresh ginger. Melt 25 g butter in a large non-stick pan over medium heat, add the onion and cook for 6 minutes until soft and golden.

   ~6 min

4. 4

   Add the minced garlic and grated ginger to the pan and cook for 1 minute until fragrant. Stir in 0.5 tsp garam masala and cook for 30 seconds to bloom the spice.

   ~1 min

5. 5

   Pour in 400 g canned crushed tomatoes and simmer for 8 minutes, stirring, until the sauce thickens and darkens slightly.

   ~8 min

6. 6

   Add the marinated chicken with its yogurt to the pan. Simmer gently for 10 minutes, stirring, until the chicken is cooked through and reaches 74°C/165°F.

   ~10 min

7. 7

   Stir in 100 ml double cream and simmer for 2 minutes until the sauce is silky and coats the chicken. Taste and adjust salt.

   ~2 min

   Wskazówka szefa
8. 8

   Fluff the basmati rice with a fork and let it stand covered for 5 minutes. Serve the chicken tikka masala over the rice.

   ~5 min