Easy chicken tikka masala recipe
 Marinating the meat in this easy chicken tikka masala makes all the difference so don't be tempted to skip that step. If you want a lighter curry, swap some of the cream for natural yoghurt. 4 chicken breasts, skinned, boned and cubed2.5cm/1in piece of fresh root ginger, finely chopped2 garlic cloves, finely chopped1 tsp chilli powdersea salt and freshly ground black pepper2 tbsp chopped fresh coriander, plus extra to garnish1 lime, juice only2 tbsp vegetable oil1 onion, finely chopped1 red chilli, seeds removed and finely chopped1 tsp ground turmeric200ml/7fl oz double cream½ lemon 4 chicken breasts, skinned, boned and cubed 2.5cm/1in piece of fresh root ginger, finely chopped 2 garlic cloves, finely chopped 1 tsp chilli powder sea salt and freshly ground black pepper 2 tbsp chopped fresh coriander, plus extra to garnish 1 lime, juice only 2 tbsp vegetable oil 1 onion, finely chopped 1 red chilli, seeds removed and finely chopped 1 tsp ground turmeric 200ml/7fl oz double cream ½ lemon basmati rice, cooked according to packet instructionsnaan bread basmati rice, cooked according to packet instructions naan bread Method Put the chicken breasts in a large bowl and mix with the ginger, garlic, chilli, salt, pepper, coriander, lime juice and 1 tablespoon of the oil. Set aside for at least 5 minutes to allow the flavours to develop.Heat a heavy-bottomed shallow pan and, when hot, add the chicken. Cook for 8-10 minutes until the chicken is browned on all sides.Meanwhile, heat the remaining oil in a large pan and cook the onion and red chilli for 5-6 minutes until golden brown. Add the turmeric and cook for 1 minute. Stir in the cream and cook gently for a couple of minutes.Add the chicken to the creamy sauce and simmer for 5 minutes, or until the chicken is cooked through. Check for seasoning, and add lemon juice to taste. Garnish with fresh coriander and serve immediately with rice or naan bread. Put the chicken breasts in a large bowl and mix with the ginger, garlic, chilli, salt, pepper, coriander, lime juice and 1 tablespoon of the oil. Set aside for at least 5 minutes to allow the flavours to develop. Put the chicken breasts in a large bowl and mix with the ginger, garlic, chilli, salt, pepper, coriander, lime juice and 1 tablespoon of the oil. Set aside for at least 5 minutes to allow the flavours to develop. Heat a heavy-bottomed shallow pan and, when hot, add the chicken. Cook for 8-10 minutes until the chicken is browned on all sides. Heat a heavy-bottomed shallow pan and, when hot, add the chicken. Cook for 8-10 minutes until the chicken is browned on all sides. Meanwhile, heat the remaining oil in a large pan and cook the onion and red chilli for 5-6 minutes until golden brown. Add the turmeric and cook for 1 minute. Stir in the cream and cook gently for a couple of minutes. Meanwhile, heat the remaining oil in a large pan and cook the onion and red chilli for 5-6 minutes until golden brown. Add the turmeric and cook for 1 minute. Stir in the cream and cook gently for a couple of minutes. Add the chicken to the creamy sauce and simmer for 5 minutes, or until the chicken is cooked through. Check for seasoning, and add lemon juice to taste. Add the chicken to the creamy sauce and simmer for 5 minutes, or until the chicken is cooked through. Check for seasoning, and add lemon juice to taste. Garnish with fresh coriander and serve immediately with rice or naan bread. Garnish with fresh coriander and serve immediately with rice or naan bread.