Chicken Tikka Masala

• 5 cloves garlic, peeled and chopped finely
• 1 1/2 bunches coriander, coarsely chopped
• 3 stems mint, finely chopped
• 1 piece (about 1.5 cm) fresh ginger, peeled and chopped finely
• 9 tbsp olive oil
• 1 1/2 tbsp cumin
• 2 tsp salt
• 1 tbsp dried oregano
• 1 1/2 tbsp garam masala
• 300 g natural yoghurt
• 750 g chicken fillets, cut into cubes
• 1 None banana, peeled and mashed
• 1 can (850ml) chopped tomatoes
• 50 g ground almonds
• 50 ml coconut milk
• 2-3 tbsp runny honey
• 1/2 tbsp turmeric
• 2 tsp tandoori seasoning
• 1/2 tbsp chilli powder
• 2-3 tbsp double cream

1. To make the marinade, mix together the garlic, ginger, 1/4 cup cilantro, mint and 3 tbsp of olive oil, 1 tbsp of cumin, 1 tsp of salt, the oregano, Garam Masala and 2/3 cup of yogurt. Mix the chicken pieces into this mixture and refrigerate overnight.
2. Preheat the oven to 400u0b0F. Put the marinated chicken on a baking tray lined with parchment paper and bake for about 20 mins, or until cooked through.
3. In a large saucepan, combine 6 tbsp of mashed banana, 2/3 cup of yogurt, 6 tbsp olive oil, and the tomatoes and bring to a boil. Simmer over a low heat for 8-10 mins. Add the ground almonds, 1 tsp of salt and the coconut milk and bring back to a boil. Add the cooked chicken, stir well, and add the chili powder, 1/2 tbsp cumin, honey, turmeric and tandoori seasoning. Bring the mixture back to a boil and stir in the cream and remaining cilantro.
4. Serve garnished with extra cilantro with some naan bread on the side.

garlic, bunches coriander, mint, fresh ginger, olive oil, cumin, salt, oregano, garam masala, natural yoghurt, chicken, banana, tomatoes, ground almonds, coconut milk, honey, turmeric, chilli powder, cream

Taken from recipes-plus.com/api/v2.0/recipes/20058 (may not work)