CHICKEN TIKKA MASALA

THE CHICKEN

 3 boneless chicken breast

 1 giant scoop of plain whole yogurt
 1 tbsp. salt
 1 tsp. turmeric powder
 1 tbsp. red chilli powder
 ½ tsp. paprika
 1 tbsp. coriander powder
 1 tbsp. cumin powder

THE SAUCE

 2 tbsp. vegetable oil

 ½ tbsp. cumin
 2 cloves of garlic chopped
 1″ of ginger peeled and minced
 1 large onion diced
 2 fresh tomatoes chopped (puree with hand blender)
 1 tsp. salt
 1 ½ cups of canned tomato (puree with hand blender)
 ½ tsp. ground cumin
 1 tsp. red chilli powder
 1 tsp. coriander powder
 ¼ cup double cream
 Freshly chopped coriander leaves for garnish

PREPARATION:
1. In a large bowl, mix the spices and the yogurt together.
2. Cut the chicken breasts into cubes and coat with the marinade.
3. Refrigerate the chicken in the marinade for at least 1 hour.
4. Stir fry in oil on medium heat
5. Remove the chicken from the oil and in the same oil add the cumin seeds and once it
begins to sizzle, add the chopped ginger, garlic, and onion.
6. Saute the onions for about ten minutes until they are a translucent, golden brown colour.
7. Mix in the fresh tomato puree, add the salt and canned tomato puree and gently increase
the heat to medium-high. Mix well.
8. Add the ground cumin, red chilli powder, and coriander powder. Stir and lower the heat
again.
9. Pour ¼ cup of heavy whipping cream for a creamy texture. Turn off the heat.
10. Garnish with freshly chopped coriander leaves.