Classic Chicken Tikka Masala Recipe

Into a large mixing bowl, add the sliced chicken, Greek yogurt, half of the garlic, half of the ginger, the lemon juice, 2 teaspoons of garam masala, 1 teaspoon of paprika, 1 teaspoon of cumin and some salt to taste. Mix well to coat and leave to marinate in the fridge for at least 1 hour.

Add 1 tablespoon of oil to a large, high-sided frying pan. Heat on a medium-high setting and fry the marinated chicken until completely cooked through, about 6-8 minutes.

Remove the chicken from the pan and set aside. Add the remaining tablespoon of olive oil and fry the onion until softened, about 5 minutes. Then add the remaining garlic and ginger and fry for another 2 minutes, stirring constantly.

Add the remaining garam masala, paprika, cumin, turmeric, ground coriander and chili powder to the pan. Stir well and leave to toast for 2-3 minutes until aromatic.

Add the tomato puree and tomato sauce. Mix well then cook for 5 minutes.

Add the chicken back to the pan along with the heavy cream. Stir well, bring to a boil, then reduce to a simmer for 10 minutes.

Season with salt to taste. If desired, the sauce can be thinned out a little by adding water a few tablespoons at a time.

Serve the tikka masala, optionally with rice and cilantro as garnish.