3 tbsp sunflower or olive oil
1/4 tsp crushed black pepper
2 skinless and boneless chicken breasts, chopped into 2cm pieces
1 onion, chopped
2 garlic cloves or 2 tsp garlic paste
4-5 tbsp single or double cream
1 tsp tomato puree
1 tsp peeled and grated root ginger or 1 tsp ginger paste
1 tsp ground cumin
1 tsp ground coriander
1/4 tsp turmeric
generous pinch chilli powder
1/4 tsp salt
a generous pinch garam masala
coriander leaves for garnish, washed and roughly chopped
Heat a pan on a medium heat and add the oil and tip in the black pepper. Stir, and then add the chicken. Fry for a minute and add the onions.
Continue to cook for a couple of minutes and then stir in the garlic.
In a bowl, mix the cream with the tomato puree and set aside.
Add the ginger to the pan of chicken. The chicken should look brown on the outside.
Stir in the cumin, ground coriander, turmeric, chilli powder and salt and mix well.
Add the cream and tomato mixture. Fold it into the chicken pieces. The curry should look thick. If you would like the sauce to be runny, add about 4 tablespoons of water.
Sprinkle over the garam masala and garnish with coriander leaves.
Tip: if you use ready made tandoori chicken pieces, the Chicken Tikka Masala should take 6 minutes to prepare