Chicken Tikka Masala With Jeera Rice Recipe

About this recipe

A classic Indian dish featuring tender chicken in a creamy, spiced tomato-based gravy served with fragrant cumin rice.

Ingredients

• - Chicken Breast
• Pcs Epi Yogurt Mango
• - Lemon Juice
• 200 g Cream
• 250g Garlic
• 250g Ginger
• 100g Garam Masala
• - Onion
• - Butter
• 1 kg Basmati Rice
• 250g Coriander
• - Bay Leaf
• 500 ml Water
• 20 g Turmeric Powder
• 50 g Cumin Powder
• 100 g Coriander Powder
• 1 L Borges Borgefrit High-Mufa-Oleic Sunflower Oil
• 10G Salt

Instructions

1. Step 1: Marinate the chicken with yogurt, garlic, ginger, lemon juice, turmeric, red chili powder, and salt. Let it rest for at least 30 minutes.
2. Step 2: Heat a tablespoon of oil in a pan and cook the marinated chicken pieces on medium heat until lightly charred and fully cooked. Remove and set aside.
3. Step 3: In the same pan, add butter and sauté onions until golden brown. Add cumin powder, coriander powder, and garam masala, and cook for 1 minute.
4. Step 4: Add the tomato puree and cook until the oil separates. Stir in fresh cream and adjust seasoning with salt.
5. Step 5: Add the cooked chicken to the gravy and simmer for 5-7 minutes on low heat to let the flavors meld.
6. Step 6: To prepare the rice, heat a tablespoon of butter in another pot. Add cumin seeds and bay leaf, and sauté until fragrant.
7. Step 7: Add the soaked basmati rice, water, and salt. Cook on medium heat until the rice is tender and all the water is absorbed. Fluff with a fork.
8. Step 8: Serve the chicken tikka masala hot with the jeera rice, garnished with fresh cilantro.