Chicken tikka masala

For the chicken marinade:

• Using a mortar or a blender, grind the garlic without germ, the peeled ginger, lemon juice and yoghurt.
• In a frying pan, lightly toast the cumin, cloves and garam masala at a medium heat. Wrap in aluminium foil to prevent them from burning.
• Add the toasted spices and the sweet and spicy paprika to the mixture, that way you will obtain the marinade. Cut the boned and peeled chicken into 5 cm strips, add salt and pepper and then cover with the marinade.
• Keep in the refrigerator for a day.

For the Tikka Masala sauce:

• Sauté the garlic with butter, then add the red pepper and lastly the onion. Season while sautéeing.
• Add the turmeric, ground coriander and half of the fresh coriander stems chopped into brunoise. Sauté at a medium heat.
• Add the tomato sauce and turn up the heat.
• Add the ground almonds, the coconut milk and the fresh coriander leaves (whole or chopped into brunoise).
• Adjust to taste, spiciness and thickness.

For the garnish:

• Prepare pilaw rice.

HOW TO SERVE

• Skewer the marinated chicken and then cook on the griddle or grill.
• Briefly heat the roasted chicken pieces in the Tikka Masala sauce.
• Place the rice on the plate forming a crown shape and then place the chicken with the sauce in the middle.
• Decorate with coriander leaves.