Chicken Tikka Masala

Method

1. 1In a small bowl mix the garam masala, turmeric, ½ the cumin, cinnamon, flour and salt.
2. 2In a large bowl or zip lock bag place the diced chicken and ¼ teaspoon of the spices, yoghurt, mixing until chicken is coated. Keep the left over spices for later.
3. 3Heat 1 tsp. oil in a medium non stick frypan over medium-high heat. Add the onion and soften for 5 minutes, then set aside in a bowl. Heat the remaining oil in the pan over med-low heat. Add the diced chicken and cook for a couple of minutes until all sides are browned. Set aside in a bowl.
4. 4Add the onion back into the pan with garlic ginger,chilli, cumin, nutmeg, stirring, do not burn, just let the aromas come alive. This should take 1 minute. Add the rest of the spice mix and cook for a further 30 seconds. Add the canned tomatoes and simmer for 4-5 minutes stirring often, squeeze of lemon. Now add the cream, stir and then add the chicken. Simmer over low heat until the chicken is cooked through, this should take around 5 mins, in the last minute stir in the yoghurt,. Add the fresh coriander.
5. 5Serve with rice and garnish with coriander and a drizzle of yoghurt.