Traditional Chicken Tikka Masala

Instructions

1. First, chop up the tomato well, set aside. Next, well chop the onions, set aside. At last, cube the chicken breasts into bite-sized pieces, season with a little salt, set aside.

2. Mix the ginger, garlic, cumin, coriander, turmeric, cayenne, garam masala and paprika together in a bowl.

3. Add oil into a pan over a medium heat. When it is hot, add the cardamom pods and cinnamon stick, leave for several seconds and then remove. This flavours the oil, giving it a wonderful aroma. Add the onions and cook while stirring, until turns brown.

4. Add the masala paste and stir for a minute.

5. Add the tomato and tomato purée and stir for a minute till thoroughly combined. Pour in the water and bring to a gentle simmer, stirring constantly. Taste the sauce and season with salt if necessary.

6. Mix the chicken cubes into the masala. Simmer for 10 to 12 minutes, keep stirring from time to time, until the chicken is cooked and tender. To check if the chicken is cooked: pierce a knife into the chicken - if it goes straight through and comes out clean, it is done. For a weaker curry flavour, add either 1 small tin of coconut milk or 1 medium sized carton of yoghurt. Mix well and simmer for another 5 minutes.

7. To serve: Place the chicken on a serving dish, decorate with coriander leaves.