Indian Chicken Tikka Masala | Creamy and Spicy Dinner

First, prepare the marinade. Clean the chicken breast and cut it into approx. 2x2 cm cubes. Peel and crush the garlic, and finely grate the ginger. In a large bowl, mix the meat, garlic, ginger, natural yogurt, 4 tablespoons of garam masala, and a pinch of pepper. Cover with foil and let it marinate in the refrigerator for at least 8 hours.

After marinating, cook the rice. Rinse it thoroughly at least three times, then place it in a pot with twice the amount of salted water. Bring to a boil, then simmer covered on low heat for 14-15 minutes. Then remove from heat and let it rest covered for another 5-10 minutes, finally fluff with a fork.

While the rice is cooking, prepare the sauce. Heat 3 tablespoons of oil in a large pot and add the marinated meat. Sauté over medium heat, stirring occasionally, for 4-5 minutes. Add the tomato paste, chili, cumin, and paprika, then sauté for another 3-4 minutes. Pour in the chopped tomatoes, chicken stock, add the remaining 1 tablespoon of garam masala, salt, and pepper. Cover and cook on low heat for 15-16 minutes. Finally, pour in the cream, add the butter, and cook for another 3-4 minutes until the sauce is creamy.