Creamy Chicken Tikka Masala

Method

1. 1Cook the basmati rice according to package directions in salted water, then keep warm under a lid.
2. 2Dice the chicken breast into bite-sized cubes. In a bowl, mix half the minced garlic and ginger, half the cumin, half the turmeric, chili powder, half the salt, and the greek yogurt. Coat the chicken thoroughly.
3. 3Melt 15 ml butter in a wide pan over high heat. Sear the marinated chicken pieces for 4-5 minutes until browned on all sides, then transfer to a clean plate.
4. 4Melt the remaining butter in the pan over medium heat. Sauté the remaining garlic and ginger with remaining cumin and turmeric for 1 minute. Pour in crushed tomatoes and simmer for 10 minutes.
5. 5Stir in the cooking cream and return the chicken along with its resting juices to the pan. Simmer for 6-8 minutes until the sauce thickens and the chicken reaches an internal temperature of 72°C.
6. 6Season with the remaining salt and serve immediately alongside the fluffy basmati rice.