Indian Chicken Tikka Masala with Basmati Rice and Spices

1. 1

   Marinate the chicken in yogurt, garam masala, ginger, and salt for at least 30 minutes.

2. 2

   Heat oil in a pan, then sauté onions until golden brown. Add chilies and cook for another minute.

3. 3

   Add the marinated chicken to the pan and cook until no longer pink, about 10 minutes.

4. 4

   Stir in tomato paste and coconut milk, simmer for 15 minutes to thicken the sauce.

5. 5

   While the sauce simmers, cook basmati rice according to package instructions.

6. 6

   Serve chicken tikka masala over basmati rice, garnished with chopped cilantro.

Per serving