1little finger-width/length of ginger (julienne sliced)
5cloves of garlic (julienne sliced)
Tikka spices for marinating the chicken
½tspgarlic/ginger paste on chicken breast
If you want the traditional pink colouring of chicken tikka add ‘red colour’ powder
For cooking the chicken
Put chicken in a bowl and add the ‘tikka spices’, leave to stand for a while. Then gently fry to cook the chicken. You could also cook this in the oven or under a grill if you prefer, after all in India this is cooked in a tandoori oven!
For making the sauce
Fry cardamom seeds, fennel seeds, cloves and cinnamon with the garlic and ginger until golden then
Add the onion, chilli and a pinch of salt. Add 1 teaspoon chilli powder, ½ teaspoon turmeric, 2 teaspoons coriander powder, 1 teaspoon garam masala.
Add tomatoes and water to make a sauce. Season with salt to taste and some milk or yoghurt. Add cooked chicken and leave to cook a while longer, garnish with fresh coriander and serve with basmati rice and nan.