Chicken tikka masala

Method

Cut chicken into bite-sized pieces and marinate in yoghurt, ginger-garlic paste, cumin, coriander, chilli powder, turmeric, lemon juice and salt for at least 30 minutes. Heat oil in a large pan and cook the marinated chicken until golden, then set aside. In the same pan, fry diced onions until softened, add tinned tomatoes and simmer for 10 minutes, then stir in the cream and garam masala. Return the chicken to the pan and simmer gently for 15-20 minutes until cooked through and the sauce is thick. Finish with fresh coriander and serve with rice or naan bread.