Chicken Tikka Masala

This is a tasty Chicken Tikka Masala recipe served with basmati rice and poppadums.

Ingredients Marinade 6 tbsp natural yoghurt Half tsp grated ginger 1 small clove garlic, crushed Half  tsp mild curry powder 2 chicken breasts (approx 300g) cut into 2 cm (1 inch cubes) Sauce 15g butter I medium onion chopped (100g) 1 tsp garam masala Quarter  ¼ tsp ground coriander Quarter tsp fresh grated ginger 1tbsp tomato puree  1 x 400g tin chopped tomatoes 200ml  chicken stock 1 tbsp clear honey 150 ml double cream 1 tbsp lemon juice Fresh coriander to garnish (optional) Method Mix the marinade ingredients together in a bowl. Add the chicken and toss to coat. Cover and refrigerate. Marinade for 2 hours or overnight.

To make the sauce, saute the onion in butter for 5 minutes. Add the garam masala, coriander and ginger and sauté for 5 more minutes until the onion is soft and the spices are fragrant.

Add the tomato puree, tomatoes, stock, honey and simmer for 15 minutes. Add the cream and simmer for 10 more minutes until thick.

Put the chicken on a baking sheet lined with foil and season with salt and pepper. Grill the chicken under a preheated grill for 8 to 10 minutes, turning halfway until cooked through .

Add cooked chicken, lemon juice and coriander (if using) to the sauce. Season to taste with some salt and pepper. Serve with boiled rice, naan or poppadums.

You can sprinkle over some fresh coriander at the end if you wish.