Chicken Tikka Masala

                  

Ingredients:

2 Tbsp curry or tandoori paste



2 Tbsp natural yogurt



2 chicken breasts, skinned and chopped



3 Tbsp single cream



200g/7 oz can tomatoes

2 tsp peeled and grated root  ginger

                                                             

2 cloves garlic, peeled and chopped



3 tbsp olive oil



2 bay leaves (optional)



1 medium onion, peeled and chopped



2 medium sized red chillies, seeded and chopped (if using Birdseye use only half to one)



1/4 tsp turmeric



1/4 tsp paprika



1/4 tsp salt



1/2 tsp ground cumin



1/2 tsp ground coriander



1/4 tsp garam masala

25g/1 oz fresh coriander leaves(optional)

Method:

1Put the curry or tandoori paste into a bowl with the yogurt, stir

2Well, then add the chicken pieces and stir again. Put the bowl into the fridge for 1-2 hours.

Preheat the oven to 180C/350F/ Gas Mark 4.

Put the chicken pieces into an ovenproof dish and bake for 10 minutes.

Meanwhile, blend together the cream, tomatoes, ginger and garlic in a bowl and set it aside.

Heat the oil in a saucepan, add the bay leaves (if using) and the onion and fry until the onion begins to turn golden-brown.

Add the chilies, turmeric, paprika, salt, cumin, coriander and garam masala and stir for 1 minute.

Put in the chicken pieces and fry for 5 minutes.

Then add the tomato and cream mixture, cover and cook over a low heat for a further 5 minutes.

The curry should look red and creamy, and its texture should be thick and fairly smooth, depending on how small you chopped the onions.

Add 125 ml/5 fl oz water and cook for another minute.

Take it off the heat, pour into a serving dish and garnish with the coriander leaves.

Serve with pitta breads, naans, or rice.