Tikka masala

INGREDIENTS
Chicken Marinade:
3 boneless, skinless chicken breasts
1 lemon
125 grams yogurt
6 garlic cloves, minced
1 tablespoon ginger, minced
2 teaspoons salt
2 teaspoons cumin
2 teaspoons garam masala
2 teaspoons paprika
Bamboo or wooden skewers
Sauce:
3 tablespoons oil
1 large onion, chopped finely
2 tablespoons ginger, minced
8 cloves garlic, minced
2 teaspoons cumin
2 teaspoons turmeric
2 teaspoons ground coriander
2 teaspoons paprika
2 teaspoons chili powder
2 teaspoons garam masala
1 tablespoons tomato puree
800 grams tomato sauce or crushed tomatoes
300 milliliters water
250 milliliters cream
Chopped coriander, to garnish
Rice and naan, to serve
PREPARATION
1. Preheat oven to 500F/260C.
2. Slice the chicken into bite-size chunks, then combine the chicken with the rest of
the chicken marinade ingredients in a bowl. Mix until evenly coated, then refrigerate
for at least 1 hour.
3. Skewer the marinated chicken pieces on bamboo skewers, then place them over a
baking tray lined with parchment paper, making sure there is space underneath the
chicken to help distribute the heat more evenly.
4. Bake for about 15 minutes until slightly dark brown on the edges.
Heat oil in a large pot over medium heat, then saut the onions, ginger, and garlic
until tender but not browned.
5. Fry the spices for about 30 seconds to release their aromatics and flavor, stirring
constantly, then stir in the tomato puree.
6. Add the tomato sauce and water, then bring to a boil and cook for about 5
minutes.
7. Pour in the cream and mix in the chicken, cooking for another 1 to 2 minutes.
8. Serve with rice and naan!