Chicken Tikka Masala

Ingredients
2 Tbsp curry or tandoori paste
2 Tbsp natural yogurt
2 chicken breasts, skinned and chopped
3 Tbsp single cream
200 gm / 7 oz 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 (if using Birdseye use only half to one)
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
25 gm / 1 oz fresh coriander leaves (optional)

Method
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/5 fl oz water and cook for another minute.
Take it off the heat, pour into a serving dish and garnish with the coriander leaves.