Spiced Chicken Tikka Curry with Fragrant Rice

1.Rinse the basmati rice under cold water until the water runs clear. In a medium saucepan, bring 2 cups of water to a boil with the cardamom pods and a pinch of salt. Add the rice, reduce heat to low, cover, and simmer for 15 minutes or until the rice is tender and water is absorbed. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.

2.In a large bowl, combine the chicken pieces with chicken tikka masala powder, curry powder, turmeric, garlic granules, and plain flour. Mix well to coat the chicken evenly and set aside for 10 minutes to marinate.

3.Heat the vegetable oil in a large skillet or heavy-bottomed pan over medium-high heat. Add the marinated chicken pieces and sear for 4-5 minutes until lightly browned on all sides but not fully cooked through.

4.Add the diced carrots to the pan and sauté for 3 minutes until slightly softened.

5.Pour in the leftover butter chicken masala sauce, stirring to combine with the chicken and carrots. Reduce heat to medium-low, cover, and simmer for 10 minutes, stirring occasionally, until the chicken is cooked through and the sauce is thickened.

6.Stir in the halved cherry tomatoes and chopped wild garlic leaves. Cook uncovered for another 2-3 minutes until the tomatoes soften slightly and wild garlic is fragrant.

7.Taste the curry and adjust salt if needed. Remove the cardamom pods from the rice before serving.

8.Serve the spiced chicken tikka curry hot, spooned over or alongside the fragrant cardamom rice. Garnish with fresh coriander leaves if desired for a fresh herbal note.