Delicious Chicken Tikka Masala with Basmati Rice Recipe

Ingredients:

• 1 lb chicken breasts, cut into bite-sized pieces
• 1 cup plain yogurt
• 2 tbsp lemon juice
• 2 tsp ground cumin
• 2 tsp paprika
• 1 tsp salt
• 1 tsp ground ginger
• 1 tsp cayenne pepper
• 1 tsp turmeric
• 2 cloves garlic, minced
• 1 onion, diced
• 1 can (14 oz) crushed tomatoes
• 1 cup heavy cream
• 1 cup basmati rice
• 2 cups water
• 2 tbsp butter
• Salt and pepper, to taste
• Fresh cilantro, chopped (optional)

Instructions:

1. In a large bowl, combine the yogurt, lemon juice, cumin, paprika, salt, ginger, cayenne pepper, turmeric, and minced garlic. Stir until well combined.
2. Add the chicken pieces to the bowl and toss to coat the chicken in the yogurt mixture. Cover and refrigerate for at least 1 hour, or up to overnight.
3. Preheat the oven to 400°F. Line a baking sheet with foil and place the chicken pieces on the sheet. Bake for 15-20 minutes, or until the chicken is cooked through.
4. In a large skillet, melt the butter over medium-high heat. Add the diced onion and sauté until softened and translucent, about 5 minutes.
5. Add the crushed tomatoes to the skillet and stir to combine with the onion. Simmer for 10 minutes, stirring occasionally.
6. Add the heavy cream to the skillet and stir to combine. Simmer for an additional 5-10 minutes, or until the sauce has thickened slightly.
7. In a separate pot, bring the water to a boil. Add the basmati rice and a pinch of salt. Cover and reduce the heat to low. Cook for 18-20 minutes, or until the rice is tender and the water has been absorbed.
8. Divide the rice between serving plates and top with the chicken tikka masala. Garnish with chopped cilantro, if desired.

Tips:

• For a spicier dish, increase the amount of cayenne pepper or add a diced jalapeño to the sauce.
• For a creamier sauce, add additional heavy cream to the skillet.
• Leftover chicken tikka masala can be stored in an airtight container in the refrigerator for up to 3 days.