Chicken Tikka Masala with Basmati Rice

In a large bowl, combine the chicken pieces with 150 g plain yogurt, 20 g ginger-garlic paste, 15 ml lemon juice, 5 g turmeric powder, 5 g red chili powder, 5g garam masala, 5 g cumin powder, 5 g coriander powder, and 5g salt. Mix well to ensure all chicken pieces are coated. Cover the bowl and refrigerate for at least 30 minutes, or ideally 2-4 hours for best flavor.

While the chicken marinates, prepare the basmati rice. Rinse 200 g basmati rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice with 400 ml water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 12-15 minutes until all water is absorbed. Remove from heat and let it stand, covered, for 5 minutes before fluffing with a fork.

Heat 6030ml of the vegetable oil or ghee in a large pan or skillet over medium-high heat. Once hot, add the marinated chicken pieces in a single layer, working in batches if necessary to avoid overcrowding. Sear for 3-4 minutes per side until browned and slightly charred. The chicken doesn't need to be cooked through at this stage. Remove the chicken from the pan and set aside.

In the same pan, add the remaining 6030ml vegetable oil or ghee. Add 150 g finely chopped onion and sauté over medium heat for 8-10 minutes until softened and lightly golden. Add 20 g ginger-garlic paste and cook for another minute until fragrant. Stir in the remaining 5g garam masala, 5 g cumin powder, and 5 g coriander powder. Cook for 30 seconds, stirring constantly, until aromatic.

Pour in 400 g crushed tomatoes, 5 g sugar, and 5g salt. Bring the mixture to a gentle simmer, then reduce heat to low, cover, and cook for 15-20 minutes, stirring occasionally, until the sauce has thickened and the oil begins to separate from the edges. While the sauce simmers, blend the 30 g soaked cashews with a splash of water until a smooth paste forms.

Stir the cashew paste into the tomato sauce. Add the seared chicken pieces to the sauce. Pour in 100 ml heavy cream and 5 g kasoori methi (crushed between your palms). Stir gently to combine. Bring the curry to a gentle simmer and cook for another 5-7 minutes, or until the chicken is cooked through and the sauce is heated evenly. Taste and adjust salt or sugar if needed.

Garnish the Chicken Tikka Masala with 15 g chopped fresh coriander. Serve hot with the fluffy basmati rice. Enjoy your delicious homemade Indian meal!