Chicken Tikka Masala

• 5 cloves garlic peeled and chopped finely
• 1 1/2 inches fresh ginger piece, peeled and chopped finely
• 1 1/2 bunches cilantro coarsely chopped
• 3 sprigs mint finely chopped
• 9 tablespoons olive oil
• 1 1/2 tablespoons cumin
• 2 teaspoons salt
• 1 tablespoon dried oregano
• 1 1/2 tablespoons garam masala
• 1 1/4 cups natural yogurt
• 1 1/2 pounds chicken breast cut into cubes
• 1 banana peeled and mashed
• 28 ounces diced tomatoes
• 1/2 cup ground almonds
• 3 tablespoons coconut milk
• 1/2 tablespoon chili powder
• 3 tablespoons honey
• 1/2 tablespoon turmeric
• 2 teaspoons tandoori seasoning
• 3 tablespoons heavy cream
• naan bread

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, ginger, cilantro, mint, olive oil, cumin, salt, oregano, garam masala, natural yogurt, chicken, banana, tomatoes, ground almonds, coconut milk, chili powder, honey, turmeric, tandoori seasoning, heavy cream, bread

Taken from www.yummly.com/recipe/Chicken-Tikka-Masala-1409039 (may not work)