Chicken Tikka Masala - cooking recipe

Ingredients

5 cloves garlic, peeled and chopped finely
1 1/2 bunches coriander, coarsely chopped
3 stems mint, finely chopped
1 piece (about 1.5 cm) fresh ginger, peeled and chopped finely
9 tbsp olive oil
1 1/2 tbsp cumin
2 tsp salt
1 tbsp dried oregano
1 1/2 tbsp garam masala
300 g natural yoghurt
750 g chicken fillets, cut into cubes
1 None banana, peeled and mashed
1 can (850ml) chopped tomatoes
50 g ground almonds
50 ml coconut milk
2-3 tbsp runny honey
1/2 tbsp turmeric
2 tsp tandoori seasoning
1/2 tbsp chilli powder
2-3 tbsp double cream

Preparation

To make the marinade, mix together the garlic, ginger, 1/4 cup cilantro, mint and 3 tbsp of olive oil, 1 tbsp of cumin, 1 tsp of salt, the oregano, Garam Masala and 2/3 cup of yogurt. Mix the chicken pieces into this mixture and refrigerate overnight.
Preheat the oven to 400\u00b0F. Put the marinated chicken on a baking tray lined with parchment paper and bake for about 20 mins, or until cooked through.
In a large saucepan, combine 6 tbsp of mashed banana, 2/3 cup of yogurt, 6 tbsp olive oil, and the tomatoes and bring to a boil. Simmer over a low heat for 8-10 mins. Add the ground almonds, 1 tsp of salt and the coconut milk and bring back to a boil. Add the cooked chicken, stir well, and add the chili powder, 1/2 tbsp cumin, honey, turmeric and tandoori seasoning. Bring the mixture back to a boil and stir in the cream and remaining cilantro.
Serve garnished with extra cilantro with some naan bread on the side.