Indian tikka masala chicken

Heston Blumentahl, for those who didn’t read about him, is a chef in a 3 Michelin star restaurant. In his TV programme he made tikka masal for three days: he even build a special fire place to reach 400 oC temperature. I made it much easier! Marinating the chicken lasted 1 night and the rest I made in 30 min. In this express tempo I made a dish with a full, spicy taste, coco aroma and beautiful orange colour. Heston van be the jealous one now!

Ingredients
22 oz (600 g) chicken boneless breast
marinade:
7 fl oz (200 ml) Greek yoghurt
1 teaspoon ground pepper (I used sweet pepper)
2 teaspoons cumin (crushed in mortar)
1 teaspoon cinnamon
2 teaspoon cayenne pepper
1 teaspoon ground ginger
salt
sauce:
1 onion
1 teaspoon curry
½ teaspoon ground coriander
1 teaspoon cayenne pepper
1 can chopped tomatoes
3 garlic cloves
7 fl oz (200 ml) coco milk


Method
Clean and dice the chicken breast. Mix yoghurt and spices making the marinade. Coat the chicken breast in marinade, leave in a fridge for a night. Next day fry the meat on grill frying pan. In another pan sauté chopped onion, garlic, curry and coriander, add meat, tomatoes and coco milk. Season with cayenne pepper or chilli – to add more spiciness. Bring to boil and cook on a low heat for a few minutes, so the flavours mingle. Serve with rice, sprinkled with roasted pumpkin seeds.