Chicken Tikka Masala with Fluffy Basmati

• 700 g Chicken Thighs, Boneless Skinless, Raw, cut into bite-sized chunks
• 150 g Greek Yogurt, for the marinade
• 3 tsp Garam Masala
• 2 tsp Cumin
• 2 tsp Coriander, Dried
• 1 tsp Turmeric
• 1 tbsp Ginger, finely grated
• 4 clove Garlic, crushed
• 2 medium Yellow Onion, finely chopped
• 400 g Tomatoes, Canned, Drained
• 2 tbsp Tomato Paste
• 150 ml Heavy Cream
• 30 g Unsalted Butter
• 300 g Basmati Rice
• 0.5 tsp Red Pepper Flakes
• 1.5 tsp Sea Salt
• 15 g Cilantro, roughly chopped

Steps

1. Mix the yogurt with the ginger, half the crushed garlic and about a third of the garam masala, cumin, coriander and turmeric. Coat the chicken in it and leave to marinate for at least 20 minutes while you prep everything else — overnight in the fridge is better still.
2. Rinse the basmati under cold water until the water runs clear, then cook it in salted water and leave it covered off the heat to steam. Rinsing is what keeps the grains separate rather than sticky.
3. Get a heavy frying pan smoking hot with the butter. Sear the marinated chicken in batches for 3–4 minutes without moving it, until the edges char black in places. That char is where the smoky tikka flavour comes from, so don't crowd the pan.
4. Lift the chicken out and lower the heat. Fry the onions in the same pan for 8–10 minutes until deeply soft and starting to turn golden at the edges.
5. Stir in the remaining garlic and spices with the tomato paste and cook for 1 minute, until the spices smell toasty and the paste darkens to brick red.
6. Add the canned tomatoes, crushing them against the side of the pan, and simmer for 10–12 minutes until the sauce thickens and the oil starts to separate at the edges — that's the sign the base is properly cooked.
7. Return the chicken with any resting juices, pour in the cream and simmer gently for 5 minutes until the sauce turns glossy and coats a spoon. Season with salt and the chili flakes.
8. Scatter with cilantro and serve over the fluffed basmati.