Easy chicken tikka masala with basmati rice

Source: Nadiya's British Food Adventure

Ingredients

Instructions

1. Put the oil into a large pan and place on a medium heat. Add the crushed ginger and garlic and cook for about
   1 minute.
2. Add the onions, salt and tomato puree and cook for about
   5 minutes, until the onions have softened.
3. Add the chicken breasts, garam masala and curry powder. Cook for 15 miuntes. Add the water now, as the chicken will be starting to stick slightly. Cook until all the moisture has evapourated
4. Now add the tomato soup, bring to the boil and leave to simmer on a low to medium heat for
   25 minutes.
5. Take off the heat and add the chopped coriander.
6. To cook the rice, put it into a large non-stick pan with the water. Bring to the boil, then allow to simmer for about
   10 minutes, until all the water has evapourated.
7. Turn the heat down completely, place a lid on the pan and allow the rice to steam gently for about
   10 minutes.
8. Once the rice is cooked, use a fork to flow it up. Then add the melted ghee and stir through. Serve with the tikka masala.

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