Great curry dish.

Marinade

• 1 cup of plain yogurt
•  2 tablespoons of lemon juice
• 2 teaspoons of ground cumin
• 2 teaspoons of ground chilly
• 2 teaspoons of black pepper
• 1 teaspoon of cinnamon
• 1 teaspoon of salt
• 1 teaspoon of minced ginger
• 2 chicken breasts cut into cubes

Sauce

• 1 tablespoon of butter
•  2 teaspoons of minced garlic
• 1 large rd chilly diced
• 2 teaspoons of round coriander
• 1 teaspoon of ground cumin
• 1 teaspoon of hot paprika
• 1 teaspoon of garam masala
• 1/2 teaspoon of salt
• 1 can of tomato puree
• 1 cup of cream

Mix all of the marinade ingredients together in a bowl, add chicken pieces and refrigerate for 2 hours or overnight if you want a spicier meal.

Once marinated, either grill or bake the chicken until cooked through.

To make the sauce melt the butter and fry the garlic and chilly for a few minutes, then add the other spices and fry for another minute.

Stir in tomatoes and let simmer for 10 – 15 minutes then stir in cream and simmer until thickened, approximately 5 minutes.

Add chicken to sauce and serve on rice.