Chicken Tikka Masala

Ingredients for 4 servings:

• 500 g chicken breast fillet(s)
• 2 garlic cloves
• 200 g yogurt
• 2 tbsp lemon juice
• 1 tsp salt
• 1 tsp sweet paprika powder
• 1 tsp cumin powder
• 1 tsp ginger powder
• 1 tsp chili paste
• ½ tsp curry powder
• 1 large onion(s)
• 2 cloves garlic
• 0.3 cm ginger root
• 2 tbsp oil
• ¼ can coconut milk
• 1 can tomatoes, pureed or chunky
• 1 tsp tomato paste
• 1 tbsp curry powder
• 1 tsp salt
• 1 tsp sweet paprika powder
• 2 tsp cumin powder
• 1 tsp coriander powder
• ½ tsp chili paste
• ½ tsp cinnamon powder
• 400 g rice

Instructions

Working time approx. 20 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 30 minutes; Total time approx. 8 hours 50 minutes

Cut the chicken into bite-sized pieces and place them in a bowl or a sufficiently large freezer bag. Press 2 cloves of garlic through a garlic press and add to the meat. Add all of the marinade ingredients and mix well. Let the meat marinate for at least 2 hours, or overnight if possible. Prepare the rice according to the package instructions. For the sauce, peel and finely dice the onion, 2 cloves of garlic, and ginger. Sauté in a little oil in a saucepan or frying pan with high sides. Add the coconut milk, tomatoes, tomato paste, and all of the spices, and heat for another 5 minutes. Add the chicken fillet and cook over medium heat. Serve with the rice.