Chicken Tikka Masala

Method

1. 1

   Cut the chicken into bite-size chunks. In a bowl, mix the Greek yogurt, half the grated garlic and ginger, lemon juice, garam masala, cumin, half the turmeric, half the paprika and the salt. Add the chicken, toss to coat and marinate for at least 20 minutes.

2. 2

   Heat the oil in a large pan over high heat. Sear the marinated chicken in two batches until well browned on the outside, then set aside (it doesn't need to be cooked through yet).

3. 3

   In the same pan, melt the butter and cook the chopped onion for 5-6 minutes until soft and golden. Add the remaining garlic and ginger and cook for 1 minute.

4. 4

   Stir in the ground coriander, remaining turmeric and paprika, and the chili powder. Toast the spices for 30 seconds until fragrant.

5. 5

   Pour in the crushed tomatoes, lower the heat and simmer for 10 minutes until the sauce thickens and deepens in color.

6. 6

   Stir in the cream, then return the chicken and any juices to the pan. Simmer gently for 8-10 minutes until the chicken is cooked through and the sauce coats it.

7. 7

   Garnish with fresh cilantro and serve with basmati rice or naan.