Chicken tikka masala

Ingredients

• 400 g boneless, skinless chicken breasts
• 100 g (about ½ cup) plain yogurt – contains milk
• 2 garlic cloves, crushed
• 1 tbsp fresh ginger, peeled and grated
• 2 tsp ground cumin
• 2 tsp sweet paprika
• 1 tsp ground turmeric
• ½ tsp mild chili powder, more if you like it hotter
• 2 tbsp vegetable oil
• 1 onion
• 1 can of diced tomatoes (14 oz)
• 1 tbsp tomato paste
• 100 ml (about ½ cup) heavy cream, or leave it out for a lighter sauce – contains milk
• 250 g (about 1¼ cups) long-grain white rice
• 600 ml (about 2½ cups) water, for the rice
• 2 tbsp fresh cilantro, chopped (optional)

Cup measures are approximate – weighing is more accurate. Need a different amount? Use the recipe finder to change the servings.

Equipment

• red (raw meat) cutting board
• second cutting board for vegetables
• 2 knives
• mixing bowl and a plate to cover it
• measuring spoons
• garlic crusher
• grater
• can opener
• sieve
• saucepan with a lid (for the rice)
• large deep skillet
• wooden spoon
• food thermometer

Method

1. In the bowl, mix the yogurt with half the garlic, half the ginger and half of each spice.
2. On the raw-meat board, with its own knife, cut the chicken into bite-sized pieces. Do not wash raw chicken. Stir it into the marinade, cover and put it in the refrigerator. Wash your hands, the board and the knife in hot soapy water. (15 min)
3. On the vegetable board, peel and finely chop the onion with the bridge hold and the claw grip.
4. Teacher-led: Rinse the rice in the sieve until the water runs clear. Put it in the saucepan with the water, bring to the boil, then cover, turn the heat right down and cook without lifting the lid. (12 min)
5. Teacher-led: Heat the oil in the skillet over medium heat. Cook the onion, stirring, until soft and golden. Add the rest of the garlic, ginger and spices and stir for 1 minute. (8 min)
6. Teacher-led: Tip in the chicken and all its marinade. Stir-fry until the outside of every piece has turned white. (5 min)
7. Teacher-led: Open the cans carefully – the lids are sharp. Add the tomatoes and tomato paste, stir, cover and simmer, stirring now and then. (15 min)
8. Teacher-led: Cut the biggest piece of chicken in half: cook until there is no pink meat, the juices run clear and a food thermometer in the thickest part reads at least 165 °F (74 °C).
9. Teacher-led: Stir in the cream and heat until steaming. Fluff up the rice with a fork, then serve with cilantro scattered over.