Chicken Tikka Masala with Rice

For this recipe you need cooked rice.

Place all the spices in a bowl and mix well. Divide into two equal halves.

In another bowl place the yogurt (plain, not sweetened), half a clove of chopped garlic, ginger and cilantro. Add half of the spice mixture.

Add the chicken previously cut into bite-size pieces and stir well to soak the mixture.

Let stand in the refrigerator for 30 minutes. If possible, do this step the day before and let marinate overnight.

To make the sauce, blend the onion, half a clove of garlic, tomato, pepper and the other half of the spice mixture with a little water.

Preheat a deep pan with half the oil over medium-high heat. Add the sauce and let it cook for 10 minutes, stirring occasionally. Then lower the heat to the minimum.

Preheat the remaining oil over high heat in another pan.

Once heated, add the marinated chicken and sear.

Add the coconut milk and the chicken to the sauce. Turn the heat up to high and stir to mix everything together.

Lower to medium-low heat and cover for about 15 minutes.

Once ready, serve the chicken with rice.