Chicken Tikka Masala with Jeera Rice

Ingredients

Quantities are for one portion.

• 1 tspcumin seeds
• 50 mldouble cream
• 150 gchicken breast, diced
• salt and pepper to taste
• 1onion, finely diced
• 1 tspground turmeric
• 1 tbspvegetable oil
• 100 gcanned diced tomatoes
• 1 tspgaram masala
• 70 gbasmati rice
• 50 gplain yogurt

Method

1. In a bowl, mix the diced chicken with the plain yogurt, half the garam masala, turmeric, salt, and pepper. Let marinate briefly.
2. Heat half of the vegetable oil in a small pot. Toast the cumin seeds until fragrant, then stir in the dry basmati rice. Add water, cover closely, and simmer until the rice is tender.
3. Heat the remaining vegetable oil in a pan over medium heat. Sauté the diced onion until soft and lightly golden.
4. Add the marinated chicken into the pan, reserving any excess marinade, and cook until sealed and opaque.
5. Pour the canned diced tomatoes into the pan along with the remaining garam masala and any leftover yogurt marinade.
6. Simmer the curry gently until the chicken is cooked through and the sauce thickens into a rich gravy.
7. Stir the double cream through the sauce right before removing from the heat. Serve hot over the cumin jeera rice.