Chicken Tikka Masala with basmati rice

Start by marinating the meat. Clean the chicken breast and cut it into cubes of approximately 2 cm. Peel the garlic and crush it. Peel the ginger and grate it finely. Place the chicken, garlic, and ginger in a large bowl, add the yogurt, 4 tablespoons of Garam Masala and pepper, then mix well. Cover the bowl with cling film and let the meat marinate in the refrigerator for at least 8 hours (ideally overnight).

After marinating, prepare the rice: rinse it in at least 3 waters, then place it in a pot with 300 ml of water and a pinch of salt. Bring to a boil, then reduce the heat to low, cover with a lid and let it simmer for 14-15 minutes. Turn off the heat and let the rice remain covered for another 5-10 minutes, then fluff it with a fork.

While the rice is cooking, prepare the chicken. In a large pot, heat 3 tablespoons of oil over medium heat. Add the marinated chicken and fry it for 4-5 minutes, stirring occasionally. Add the tomato paste, chili, cumin, and sweet paprika, and cook everything for another 3-4 minutes.