Chicken Tikka Masala with Basmati Rice

• 300 g Basmati rice
• 2 tsp Fine sea salt
• 700 g Chicken thighs, boneless, skinless
• 1 large Yellow onion
• 2 tbsp Ghee
• 4 cloves Garlic
• 20 g Ginger root, peeled
• 2 tsp Garam masala
• 1 ½ tsp Ground cumin
• 2 tbsp Tomato purée
• 400 g Canned tomatoes
• 150 ml Double cream
• 120 g Yogurt, plain
• ½ tsp Black pepper

1. Rinse the basmati rice in cold water until the water runs mostly clear. Tip into a saucepan, add plenty of water and 1 tsp of the fine sea salt, then bring to the boil. Simmer for 10 to 12 minutes until tender, then drain and cover to steam-dry.
2. Meanwhile, cut the chicken thighs into bite-sized pieces and season with the black pepper and a pinch of the remaining salt. Finely chop the yellow onion, then crush the garlic and finely grate the ginger root. Keep everything close to the hob so the spices do not catch.
3. Heat the ghee in a large pot over medium-high heat. Add the chicken and cook for 4 to 5 minutes, turning, until lightly browned (it will not be cooked through yet). Transfer the chicken to a plate.
4. Lower the heat to medium and add the onion to the same pot with a pinch of salt. Cook for 6 to 8 minutes, stirring, until softened and lightly golden. Stir in the garlic and ginger and cook for 1 minute until fragrant.
5. Stir in the garam masala and ground cumin for 30 seconds, then add the tomato purée and cook for 1 minute to deepen the flavour. Tip in the canned tomatoes and bring to a gentle simmer, scraping up any browned bits from the base. Simmer for 5 minutes to thicken slightly.
6. Return the chicken (and any juices) to the pot and simmer gently for 10 to 12 minutes, stirring occasionally, until the chicken is cooked through and the sauce coats the back of a spoon. Stir in the double cream and warm for 2 minutes without boiling. Take off the heat and stir in the yogurt until smooth and gently tangy, then taste and season with the remaining salt if needed.
7. Fluff the rice with a fork and divide between bowls or plates. Spoon over the chicken tikka masala and serve straight away. If the sauce thickens as it stands, loosen it with a splash of water from the kettle and warm gently.

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