Chicken Tikka Masala with Basmati Rice

Combine the chicken breast pieces with yoghurt, lemon juice, finely chopped ginger, finely chopped garlic, marinating spices, and 1 tablespoon of olive oil per person in a bowl. Mix well and let it marinate for at least 30 minutes, or ideally overnight in the refrigerator.

Prepare the chicken stock by dissolving each stock cube in 450-500ml of boiling water per cube. Stir until fully dissolved.

Heat the remaining 1 tablespoon of olive oil per person in a large skillet over medium heat. Add the chopped brown onion and sauté until soft and translucent. Add the finely chopped fresh red chilli and Tikka Masala spices, cooking for another minute.

Increase heat to medium-high and add the marinated chicken to the skillet. Cook until the chicken is fully sealed and starting to brown.

Pour in the coconut milk, 50ml of chicken stock per person, and add the tinned plum tomatoes. Bring to a boil, then reduce the heat and simmer for 20 minutes, stirring occasionally.

While the chicken simmers, rinse the Basmati rice under cold water until the water runs clear. Bring a pot of water to a boil, add the rice, and cook according to package instructions until tender. Drain.

Once the chicken is cooked through and the sauce has thickened, stir in the chopped fresh coriander. Adjust the seasoning with salt and pepper if necessary.

Serve the Chicken Tikka Masala hot over the cooked Basmati rice.