Source: http://sortedfood.com/#!/tikkamasala/

Serves 6

CHICKEN TIKKA MASALA

INGREDIENTS

• 4 chicken breasts
• 2 cloves of garlic
• thumb-sized piece of ginger
• 1 fresh red chilli, deseeded
• 1 tbsp garam masala
• ½ tbsp ground coriander
• ½ tbsp paprika
• a squeeze of tomato purée
• 1 tbsp vegetable oil
• 2 onions
• 1 cinnamon stick
• 2 tsp ground cumin
• 1 tsp ground turmeric
• 1 tin of tinned tomatoes (400g)
• chicken stock (100ml)
• double cream (200ml)
• handful of fresh coriander
• 2 lemons 

For the Raita

• a glug of oil
• 1 aubergine
• pinch of chilli flakes
• tsp of mustard seeds
• few curry leaves
• mug of natural yogurt
• pinch of sugar 
• rice and naan to serve

RECIPE

cut the chicken breasts into bite sized cubes.
peel and finely chop (or blend) the garlic, ginger and chilli.
add the garam masala, ground coriander, paprika, tomato purée and any stalks from the fresh coriander.
blend or pummel into a paste.
marinate the chicken in the paste for at least an hour or ideally overnight.
slice the peeled onions.
heat a tablespoon of oil in a saucepan and add the onions and the remaining spices.
fry until the onions are soft.
add the tinned tomatoes, stock and cream, then season with salt.
simmer the curry for 10 minutes, then add the chicken pieces with the paste.
cook gently for another 20 minutes, until the chicken is cooked and the sauce has reduced slightly.
chop the aubergine into a small dice and fry in a splash of oil for 5 minutes to soften, then drain on kitchen paper.
warm up more oil in the same pan to gently toast the chilli flakes, mustard seeds and curry leaves
roughly chop the fresh coriander and add to the curry along with a squeeze of lemon juice.
serve with a lemon wedge.