Chicken tikka masala with tomato and cream

Ingredients

• 675 g of pre-cooked chicken tikka (see the chicken tikka recipe)
• 2 tablespoons of mustard oil (or, if unavailable, vegetable oil)
• 4 large cloves of garlic, finely chopped
• 200 g of finely chopped onion (optional)
• 1 box of 800g of peeled, chopped tomatoes
• 1 to 4 fresh green chili peppers, chopped, depending on desired spiciness
• 2 tablespoons of freshly chopped cilantro
• 12 cl of liquid cream
• 1 tablespoon of malt vinegar or tamarind pulp
• 2 tablespoons of curry paste
• 2 tablespoons of tandoori masala paste
• 1 tablespoon of tomato paste
• 1 tablespoon of garam masala

Heat the oil in a wok or large frying pan.

Add the garlic and onions, and cook until they are browned.

Add the curry paste and mix well, adding a little water or yogurt if needed.

Add the cooked tikka chicken and brown for 2 minutes to heat it through.

Add the tomatoes, vinegar, tomato paste, and hot peppers, then simmer for 5 minutes. Add a little water if needed.

Add the cream, garam masala, and chopped cilantro, and let it simmer for a few minutes.

Garnish with fresh cilantro and serve with naan bread, turmeric-infused rice, onion bhajis, or a glass of white wine.