Chicken Tikka Masala

Cook the rice

Combine the rinsed rice with 600 ml of cold water and a generous pinch of salt in a saucepan. Bring to a boil, then reduce the heat to its lowest setting, cover tightly, and cook for 15–18 minutes until all the water is absorbed. Remove from the heat and leave covered to steam while you finish the curry.

Sauté the aromatics

Heat the oil in a large, deep skillet or saucepan over medium heat. Add the onion with a pinch of salt and cook, stirring occasionally, for 6–8 minutes until softened and lightly golden. Add the garlic and ginger and cook for 1–2 minutes more, stirring constantly, until fragrant and the raw smell has gone.

Toast the spices

Add the garam masala directly to the onion mixture and stir for about 30 seconds over the heat — you're looking for the spices to smell deeply fragrant and toasty, not raw. This short step makes a big difference to the depth of flavour.

Brown the chicken

Season the diced chicken generously with salt and pepper, then add it to the pan. Cook over medium-high heat for 3–4 minutes, turning occasionally, until the pieces are lightly browned on the outside — they don't need to be cooked through yet.

Simmer with tomatoes

Pour in the crushed tomatoes, stir everything together, and bring to a gentle simmer. Cook uncovered for 10 minutes, stirring occasionally, until the sauce has thickened slightly and the colour has deepened.

Finish with coconut milk and serve

Stir in the coconut milk and reduce the heat to medium-low. Simmer gently for another 8–10 minutes until the chicken is cooked through and the sauce is rich and creamy — it should coat the back of a spoon. Taste and adjust seasoning with salt and pepper. Fluff the rice with a fork, then serve the curry over the rice, scattered with fresh cilantro.