Ingredients

• 1 lb - chicken breast
• 3 oz - tikka paste
• 1/2 cup - curd
• 4 tsp- oil
• 1 tsp - garlic paste
• 1 tsp - ginger paste
• 1 - large onion, chopped
• 1/4 tsp - turmeric
• 1/2 tsp - coriander powder
• 1/2 tsp - cumin powder
• 1/2 tsp - chilli powder
• 1/2 tsp - garam masala
• 1 tsp - salt
• 1 - large tomato, chopped
• 1 cup - heavy cream
• 20 - cashews, ground

How to Make Chicken Tikka Masala

• Cut chicken into cubes.
• Mix with yogurt and tikka paste and marinate in the refrigerator for 4-6 hours.
• Thread on bamboo skewers and broil in the oven for 10-12 mins, or until chicken is almost cooked. Rotate the pan at least once to ensure even cooking.
• Remove from the oven and set aside while making the curry.
• Reserve the marinade.
• Heat oil in a pan, add the onion. Fry for 5 mins.
• Add the ginger and garlic paste. Stir for 2 mins.
• Add the turmeric, followed by the remaining spices. Fry for 2-3 mins.
• Combine 1/2 cup lukewarm water with the marinade. Slowly add this mixture to the pan, letting about half of the liquid to get absorbed.
• Add the chopped tomato and stir briefly.
• Add the salt and fry until the tomato softens.
• Add the cashews, cream and chicken pieces. Cover and simmer on low heat for approximately 10-15 mins.
• Remove from heat and serve with rice or naan.