Chicken Tikka Masala with Coconut Basmati Rice
Chicken tikka masala with coconut basmati rice in a creamy, spiced sauce served over fragrant coconut rice.
- 700g/24.7oz Boneless Chicken Thighs (cut into bite sized pieces)
- 1 Cup Plain Yogurt
- 1½ Tbsp Garlic (minced)
- 2 Tsp Ginger (Ground)
- 2 Tsp Garam Masala
- 1 Tsp Turmeric
- 1 Tsp Cumin (Ground)
- ½ Tsp Mild Chilli Powder
- 1 Tsp Salt
- 2 Tbsp Vegetable Oil
- 2 Tbsp Butter
- 1 Large Onion (chopped not too small)
- 1½ Tbsp Garlic (Minced)
- 1 Tbsp Fresh Ginger (Minced)
- 1½ Tsp Garam Masala
- 1½ Tsp Cumin (Ground)
- 1 Tsp Turmeric Powder
- 1 Tsp Coriander (Ground)
- 400g/14.1oz Tomato Passata
- ½ Tsp Mild Chilli Powder
- 1 Tsp Salt
- 1 Double Heavy Cream (Elmlea)
- 1 Tsp Brown Sugar
- Pita Bread
- Fresh chopped Cilantro (to Garnish)
- 2 Cups Basmati Rice
- 1 Tin Coconut Milk
- 1 Cinnamon Stick
- 3 Whole Cardamon Pods or 3 Whole Cloves
With the Coconut Milk continue adding water to make up a total of 5 Cups liquid.
Marinade chicken for at least 1 hour, the longer the better.
Heat the vegetable oil in a large deep pan. Add the chicken pieces in batches making sure not to crowd the pan and brown for 3 minutes on both sides. Remove from pan and set aside.
Melt the butter in the same pan. Fry the onions until soft then add the garlic and ginger and saute for 1 minute.
Add the spices and fry for about 20 seconds. Pour in the tomato passata, chilli powder, and salt.
Let simmer for 30 minutes until sauce thickens.
Stir in the cream and sugar then add the chicken and its juices and cook for an additional 15 minutes until chicken is cooked through and the sauce is thick and bubbly.
Serve with rice, pita bread and chopped cilantro.
Enjoy!