Chicken Tikka Masala with Basmati Rice

Ingredients

• Fresh cilantro - 2 tablespoons, chopped
• Water - 2 cups
• Basmati rice - 1 cup
• Sugar - 1 teaspoon
• Heavy cream - 1/2 cup
• Canned diced tomatoes - 1 can (14 oz)
• Tomato paste - 2 tablespoons
• Onion - 1, finely chopped
• Vegetable oil - 2 tablespoons
• Salt - 1/2 teaspoon
• Coriander - 1 teaspoon
• Cumin - 1 teaspoon
• Turmeric - 1 teaspoon
• Garam masala - 2 teaspoons
• Garlic - 3 cloves, minced
• Ginger - 1 tablespoon, grated
• Lemon juice - 2 tablespoons
• Yogurt - 1/2 cup
• Chicken breasts - 2, boneless and skinless, cut into bite-sized pieces

Instructions

1. In a bowl, combine the yogurt, lemon juice, ginger, garlic, garam masala, turmeric, cumin, coriander, and salt. Mix well.
2. Add the chicken pieces to the marinade and toss to coat. Let it marinate for at least 30 minutes, or overnight in the refrigerator for more flavor.
3. Heat the vegetable oil in a large skillet over medium heat. Add the chopped onion and cook until softened and golden brown, about 5 minutes.
4. Add the marinated chicken to the skillet and cook until browned on all sides, about 8-10 minutes.
5. Stir in the tomato paste and cook for 2 minutes.
6. Add the canned diced tomatoes and simmer for 15 minutes, stirring occasionally.
7. Pour in the heavy cream and sugar. Stir well and let it simmer for another 5 minutes.
8. Meanwhile, rinse the basmati rice under cold water until the water runs clear. In a separate pot, bring 2 cups of water to a boil. Add the rinsed rice and cook according to package instructions.
9. Once the rice is cooked, fluff it with a fork and serve alongside the chicken tikka masala.
10. Garnish with fresh cilantro and enjoy!