Chicken Tikka Masala

Marinade:

• chicken breast x 2 cut in cubes
• yogurt x 1/2 cup
• coriander seed x 1.5 tsp
• cumin x 1.5 tsp
• chili powder 1 tsp
• turmeric x 2 tsp
• saffron x 1 pinch
• ginger x 1 inch
  

Sauce:

• crushed tomato x 250 ml
• cream x 250 ml
• butter x 1 tbsp
  
• onion x 1 small chopped
• garlic x 2 chopped
• ginger x 1 inch grated
• red chili x 1 chopped
• cumin x 1 tsp
• coriander seed x 1 tsp
• turmeric x 1 tsp
• chili powder x 1 tsp
• cinnamon x 1/2 tsp
• cilantro x handful
• almond slivers, salt, pepper

Marinate the chicken and refrigerate overnight. Thread the chicken pieces onto wooden skewers and grill until the juices run clear. Let the chicken rest.
Meanwhile make the sauce: saute garlic, onion, ginger, red chili, coriander stalks and spices in butter. Saute for 7 to 10 minutes. This lets all the flavors combine. Add tomato and salt. Cook for 15 minutes. Add chopped cilantro and cream, mix well. Add chicken and cook for 5 more minutes. Garnish with cilantro and almond slivers. Serve with rice or naan.