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Chicken Tikka Masala

Method

1. Mix the oil with the turmeric to start with
2. Gradually add all the other spices to the mixture, including yoghurt, ginger/garlic paste, green chillies, red chilly powder, cumin powder, garam masala and salt, mix ingredients thoroughly
3. Add the chicken chunks to the marinade and leave for at least 30 minutes to marinate (in the meantime, make the sauce)
4. To make the sauce, peel the onion, removing outer skin completely, cut into chunks and food process  the onions so that finely chopped
5. Cook onions and cumin in oil until the onions are golden brown.
6. When golden brown add the ginger/garlic to the saucepan and after about three minutes add the canned tomatoes and crush with the wooden spoon. Cook for about two minutes. Remove saucepan from the cooker and hand blend the masala (onions, ginger, garlic and tomato) to a thick fluffy paste.
7. Put the saucepan back on to the cooker, cook for a further 2 minutes and then add to the sauce the turmeric, chilli powder, and salt.
8. Cook the masala thoroughly for a good 20 minutes (keep stirring regularly)
9. In the meantime, cook the chicken chunks in a clay oven or oven (180c for 20-25 minutes)
10. When the chicken tikka chunks are cooked, add them to the sauce
11. Finally add the chopped coriander and garam masala to the dish, cook for a minute and remove from the heat
12. Garnish with fresh coriander and serve