Chicken Tikka Masala with Turmeric Rice

Ingredients

• 1 kg or 2.2 lb boneless and skinless chicken thigh, sliced in half lengthways and diced into bite-sized pieces
• 10 g or 0.3 oz ginger, grated into a paste
• 6 cloves garlic, grated into a paste
• 2 tspoon Kashmiri chili powder
• 1 tsp ground turmeric
• 1 tbsp garam masala
• 1/2 cup or 130 g high protein or regular natural Greek yogurt
• 1/2 lemon, juiced (seeds removed)
• Salt, to taste
• Cracked black pepper, about 20 cracks
• 1 large brown or yellow onion, sliced thin
• 1 red bell pepper or capsicum, sliced into thin strips
• 15 g or 0.5 oz coriander or cilantro, roughly chopped
• 2 tbsp or 28 g clarified butter or ghee
• 300 g or 10.5 oz tomato paste
• 150 g or 5.5 oz Greek yogurt
• 300 ml or 10.5 oz chicken stock
• 200 ml or 7 fluid ounces thickened cream
• 300 g washed basmati rice
• 550 ml chicken stock
• 1 1/2 tsp or 6 g ground turmeric
• Pinch of salt
• 5 g or 0.2 oz coriander or cilantro, chopped for garnish

Method

1. Marinate the chicken with garlic, ginger, chili powder, turmeric, garam masala, Greek yogurt, lemon juice, salt, and cracked black pepper. Mix well and marinate for at least 30 minutes up to 48 hours.
2. Heat a pan with 1 tablespoon of peanut oil over high heat. Add the chicken in batches, searing for about 5 minutes until golden and charred edges. Remove and set aside.
3. In the same pan, add 2 tbsp of clarified butter over medium-high heat. Add sliced onion, bell pepper, and a pinch of salt. Fry for 5-6 minutes until translucent and softened.
4. Add garlic and ginger paste, cook for 1 minute. Then add cumin seeds, garam masala, chili powder, smoked paprika, and ground coriander. Cook for 30-45 seconds.
5. Stir in tomato paste and cook for 3-4 minutes to develop flavor.
6. Return the chicken to the pan, add Greek yogurt, and mix well. Add chicken stock and bring to a light simmer. Cook uncovered for 25-30 minutes until chicken is tender and sauce thickened.
7. Prepare turmeric rice by adding washed basmati rice, chicken stock, turmeric, and salt to a pan. Bring to a boil, then reduce to low, cover, and cook for 12 minutes. Let sit off heat for 4 minutes, then stir in chopped cilantro.
8. Once the curry has simmered for 30 minutes, stir in thickened cream and chopped cilantro. Cook for an additional 2 minutes.
9. Serve the chicken tikka masala with turmeric rice, garnished with extra cilantro if desired.