Diced chicken - 850g

Onion - 300gm Finley diced 

Tomato - 3 medium finely diced

Ginger - 1 inch finely chopped

Garlic - 2 large cloves finely chopped

Lemon - a few drops

Yoghurt - 2 tbsp

Milk - 1 cup (to avoid dairy, use 3/4 can of thick coconut milk instead)

Ground pepper - 1/4 tsp

Turmeric, if available, - 1/2 tsp

Fresh coriander leaves - 1 tbsp

Salt to taste

Oil of your choice

Preheat oven to 200 degree Celsius. Marinate the chicken with ground pepper, salt, turmeric and a few drops of lemon. Once preheated, cook in the oven till the edges are slightly brown for the tikka effect. Spray oil in between to keep the chicken moist.

In a pan, sauté onions in a tablespoon or two of oil until golden brown. Now sauté chopped ginger and garlic for a couple of minutes. Add chopped tomatoes & Chicken Tikka Masala spice mix and saute on low heat for another 5 minutes. Make sure that the spices do not burn. Now add the chicken and a cup of water. Cook on low heat for another 8-10 minutes or until the chicken is well cooked.

Add 2 generous tablespoons of yoghurt and 3/4 cup of milk. Cook for a couple of minutes and adjust the consistency of water if necessary. Sprinkle chopped coriander leaves on top and enjoy with naan or warm rice.