Chicken Tikka Masala

2 tbsp curry or tandoori paste
2 tbsp natural yogurt
2 chicken breasts, skinned and chopped
3 tbsp single cream
200g can tomatoes
2 tsp peeled and grated root ginger
2 cloves garlic, peeled and chopped
3 tbsp olive oil
2 bay leaves (optional)
1 medium onion, peeled and chopped
2 medium sized red chillies, seeded and chopped
1/4 tsp turmeric
1/4 tsp paprika
1/4 tsp salt
1/2 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp garam masala
25g fresh coriander leaves (optional)
Put the curry or tandoori paste into a bowl with the yogurt, 
stir well, then add the chicken pieces and stir again. 
Put the bowl into the fridge for 1-2 hours.
Preheat the oven to 180C/350F/ Gas Mark 4.
Put the chicken pieces into an ovenproof dish and bake for 10 minutes.
Meanwhile, blend together the cream, tomatoes, 
ginger and garlic in a bowl and set it aside.
Heat the oil in a saucepan, add the bay leaves (if using) 
and the onion and fry until the onion begins to turn golden-brown.
Add the chilies, turmeric, paprika, salt, cumin, 
coriander and garam masala and stir for 1 minute.
Put in the chicken pieces and fry for 5 minutes.
Then add the tomato and cream mixture, 
cover and cook over a low heat for a further 5 minutes.
The curry should look red and creamy, 
and its texture should be thick and fairly smooth, 
depending on how small you chopped the onions.
Add 125 ml water and cook for another minute.
Take it off the heat, pour into a serving dish and garnish with the coriander leaves.
Serve hot with pitta breads, naans, or rice.

Courtesy: Chef Manju Malhi