Chicken Tikka Masala

• 1 12 lbs boneless skinless chicken breasts
• 6 tablespoons tikka paste
• 4 tablespoons plain yogurt
• 2 tablespoons vegetable oil
• 1 onion, chopped
• 1 garlic clove, crushed
• 1 green chili, seeded and chopped
• 1 inch piece fresh ginger, grated
• 1 tablespoon tomato paste
• 1 tablespoon ground almonds
• 1 cup water
• 14 cup heavy cream
• 1 tablespoon lemon juice
• fresh coriander leaves

1. Cut the chicken into 1 inch pieces.
2. Put 3 tbsp of the tikka paste and all of the yogurt into a bowl.
3. Add the chicken, coat thoroughly and leave to marinate for 30 minutes.
4. Heat the oil in a pot and fry the onion, garlic, chilli pepper and ginger for 5 minutes.
5. Add the remaining tikka paste and fry for another 2 minutes.
6. Stir in the tomato paste, almonds and water.
7. Add marinated chicken and sauce and simmer gently for 15 minutes or until chicken is done.
8. Add cream and lemon juice and simmer gently for 5 minutes.
9. Garnish with coriander and serve on rice with naan bread.

chicken breasts, tikka paste, plain yogurt, vegetable oil, onion, garlic, green chili, fresh ginger, tomato paste, ground almonds, water, heavy cream, lemon juice, fresh coriander leaves

Taken from www.food.com/recipe/chicken-tikka-masala-467607 (may not work)