Chicken Tikka Masala

Chicken tikka masala is a rich, spiced Indian dish, where marinating the meat is crucial. The yoghurt marinade tenderises the chicken, and the tomato-and-cream sauce makes the dish velvety.

For the marinade:

1. Cut the 600 g chicken breast into bite-sized cubes.

2. Turn it through the 200 g yoghurt, the 4 cloves crushed garlic, the 20 g grated ginger and salt, then marinate it in the fridge for at least 2 hours (better overnight).

3. Cook or grill the marinated meat over high heat so it gets a light crust.

For the sauce:

4. In a pan fry the 1 finely chopped onion in a little oil.

5. Scatter over the 1 teaspoon garam masala and the 1 teaspoon turmeric, and fry briefly so their aroma is released.

6. Add the 400 g tomato, cook it down, then stir in the 200 ml cream and chilli to taste.

7. Put the cooked chicken into the sauce and cook together briefly.

To serve:

8. Cook the 300 g rice, and serve the tikka masala sprinkled with fresh coriander.

Tip: The longer you marinate the meat, the tastier it will be – overnight marinating is best.