Chicken tikka masala with basmati rice

Marinate the meat: In a bowl put the diced chicken breast with 1 yogurt and the spices (paprika and hot pepper, garlic powder, pepper). Leave in the refrigerator for about 20 minutes.

Cook the basmati rice to taste (in a pot, thermomix, etc).

Heat the pan with a tablespoon of oil. When hot add the marinated meat until done and set aside. In the same pan cook the onion and chopped garlic. When it is transparent add the meat and the tomato sauce. Wait a few minutes and add 400 ml of cooking cream and curry to taste. Serve adding coriander on top.