Indian Tikka Masala

First, marinate the meat. Clean the chicken breasts and cut them into 2 cm × 2 cm cubes. Peel and crush the garlic. Peel and finely grate the ginger. Place the chopped chicken breasts, crushed garlic, and grated ginger into a large bowl, add the plain yogurt, 4 tablespoons of garam masala spice, and pepper, and mix everything. Then cover the bowl with cling film, place it in the refrigerator, and let the meat marinate for at least 8 hours.

After the specified time, cook the rice: Rinse it at least 3 times under running water, then place it in a pot, pour in 300 ml of water, salt it, and bring to a boil. Then reduce the heat to low, cover the pot with a lid, and let the rice simmer for 14–15 minutes. After that, remove the pot from the heat and let the rice sit for another 5–10 minutes with the lid on. After this time, remove the lid and fluff the rice with a fork.

While the rice is simmering, prepare the meat mixture. Take the bowl with the marinated meat out of the refrigerator and heat 3 tablespoons of oil in a large pot over medium heat. Then add the meat to the pot and sauté it for 4–5 minutes over medium heat, stirring occasionally. After that, add the tomato paste, ground chili, ground cumin, and ground paprika, and sauté everything for another 3–4 minutes. Then add the canned chopped tomatoes, chicken stock, 1 tablespoon of garam masala spice, salt, and pepper, mix everything, reduce the heat to low, cover the pot with a lid, and cook the mixture for 15–16 minutes. Then add the cream and butter to the pot and cook the mixture for another 3–4 minutes over low heat, stirring occasionally.