Chicken Tikka Masala

• 2 1/4 pounds chicken breasts skinned and diced
• 2 onions finely sliced in rings
• 3/8 inch fresh ginger piece of, crushed with a garlic crusher
• 1 red chili pepper fresh, cut in rings
• 1 bunch coriander finely chopped
• 1 jar masala tikka, paste, 280 gr.
• 2 tomatoes large, quartered
• 1 tablespoon tomato puree
• 1 can coconut milk 400 ml.
• 2 tablespoons butter
• salt
• ground black pepper Freshly
• natural yogurt
• basmati rice Cooked
• bread Naan

1. Melt the butter in a terra cotta dish or heavy pan.
2. Fry the chicken in batches until brown. Set aside.
3. In the same dish or pan, add a little more butter if necessary, and fry the onion, chili, coriander stems, and ginger until soft.
4. Add the curry paste and chicken. Mix well to allow the flavors to infuse.
5. Add the coconut milk, tomatoes, and tomato puree. Season lightly, to taste.
6. Stir well and add a little water.
7. Cook on low for 30 minutes or until the sauce thickens.
8. Serve with a tbsp. of yogurt on top, accompanied by cooked basmati rice and naan bread.

chicken breasts, onions, ginger, red chili pepper, coriander, masala, tomatoes, tomato puree, coconut milk, butter, salt, ground black pepper, natural yogurt, basmati rice, bread

Taken from www.yummly.com/recipe/Chicken-Tikka-Masala-561470 (may not work)