Chicken Tikka Masala

• 6 clove garlic, finely grated
• 4 tsp finely grated peeled ginger
• 2 tsp ground turmeric
• 2 tsp garam masala
• 2 tsp ground coriander
• 2 tsp ground cumin
• 1 1/2 cup whole milk yoghurt
• 1 tbsp salt
• 2 lb boneless chicken breast, halved lengthwise
• 3 tbsp vegetable oil
• 1 small onion, thinly sliced
• 1/4 cup tomato paste
• 128 oz can whole peeled tomatoes
• 2 cup heavy cream
• 3/4 cup fresh cilantro
• 1 steamed basmati rice

1. Combine garlic, ginger, turmeric, garam masala, coriander and cumin in a small bowl.
2. Whisk yoghurt and half of spice mixture in a medium bowl.
3. Add chicken and turn to coat.
4. Cover and chill for 4-6 hours.
5. Cover and chill remaining spice mixture.
6. Heat vegetable oil in a large pot over medium heat.
7. Add onion, tomato paste, and cook, stirring often until tomato paste has darkened and onion is soft.
8. About 5 minutes.
9. Add remaining half of spice mixture and cook stirring often until bottom of pot begins to brown.
10. About 4 min.
11. Add tomatoes with juices.
12. Bring to a boil,reduce heat and simmer stirring often and scraping up browned bit from bottom of pot until sauce thickens about 8-10 minutes.
13. Add cream and chopped cilantro.
14. Simmer, stirring occasionally, until sauce thickens for about 30-40 minutes.
15. Cut the chicken into bike size pieces and than fry it.
16. Add it to the sauce and simmer for about 8-10 minutes.
17. Serve with rice and cilantro springs.

clove garlic, ginger, ground turmeric, garam masala, ground coriander, ground cumin, milk yoghurt, salt, chicken breast, vegetable oil, onion, tomato paste, tomatoes, heavy cream, fresh cilantro, basmati rice

Taken from cookpad.com/us/recipes/339011-chicken-tikka-masala (may not work)