Chicken Tikka Masala

Cut ½ kg boneless chicken into bite size pieces and marinate with a mixture of yoghurt, ginger and garlic paste, salt and a little bit of turmeric powder and red chilli powder. Keeping the pieces in the fridge overnight and then cooking the chicken makes it taste even better. The next day, stick it in the oven for fifteen minutes or till cooked through and soft. You can grill the pieces till they are done too.

Now for the gravy. Chop 1 large onion and 2 large tomatoes. Add a little oil and fry both on a high heat. Peel a few garlic flakes and add that in too. After a few minutes, remove from fire, cool and puree. Add a teaspoon of curry powder. Add 1 cup water and bring the mixture to a boil. When the gravy has become a bit thick, add the chicken pieces and simmer for five minutes. Add 2 tablespoons of cream, remove from fire and serve, garnishing the dish with a few coriander leaves chopped up.