Indian chicken Tikka Masala

Indian food is a favourite in my family. My father has been living in south India for two years and introduced us very early to it's delicious cuisine.

One of everyone's favourite dish and certainly my husband's favorite is the chicken tikka masala. A few weeks ago I decided to give it a try and prepare it myself. I watched every you tube film about how to prepare the perfect chicken tikka masala and finally came up with this recipe. It was a success and actually much easier to do than I had expected!

Ingredients and steps:

For the chicken-marinade:

- some 300 gr boneless chicken
- 1 tbsp garlic paste
- 1 tbsp fresh ginger paste
- 1 cup of yogurt
- 1/2 tbsp coriander powder
- 2 tbsp garam masala powder
- 1 tbsp chili powder
- some cumin seed powder
- salt and pepper

Place the chicken in a large bowl. Add the salt and pepper and the garlic and ginger paste, mix well. Add the rest of the ingredients and leave to marinate for at least two hours. Ideally prepare it the night before and leave it marinating overnight.

When ready, cook the chicken in the oven for about 10 minutes.

For the sauce:

- 1 tbsp garlic paste
- 1 tbsp fresh ginger paste
- 1 medium onion

Fry the garlic-ginger paste a few seconds, add the onions and fry for about 10 mn, till soft.

- 2 bay leaves
- 1 cinnamon stick
- 1 tbsp coriander powder
- 2 tbsp garam masala
- some cumin powder-
- 2 tomatoes finely chopped (skinless) and 1 can tomatoes

Add the bay leaves, cinnamon stick, coriander powder, garam masala powder and cumin powder. Fry for a 1 minute to allow all the flavors to come out.

Add the tomatoes and let it cook at medium heat for about 15 mn.

- salt/ pepper
- 1 tbsp chili powder
- 1 tbsp sweet paprika powder
- 3 tbsp honey

Add the salt/pepper, chili powder,sweet paprika powder and honey. The chili and sweet paprika powder are a bit to feeling and taste, if you like it hot use more chili powder and less sweet paprika powder. If you don't have honey you can of course also use sugar.

Mix well and put the mixture in a blender. Blend until smooth, then filter the sauce in a strainer and put it back in the pan. This will guarantee you a really smooth sauce!

- 250 ml double cream
- butter (to taste)
- coriander leaves
- fenugreek dry leaves

Add the cream, butter, coriander and fenugreek leaves and finally the chicken. Serve with rice or/and nan's!