How to make
Heat oil in a deep pan and fry the cinnamon and cardamom in it briefly. Remove them from the pan and add chopped onions. Wait for them to stew and add garlic and ginger.
Cut the chicken into pieces and put it into the pan. Stir and once fried, add all the other spices, pre-mixed in a bowl. Stir and top up with 2/3 cup (150 ml) of hot water. Close the pan and let it stew until you get a thick sauce.
Finally, add the yoghurt, mix and allow it to boil for another 5-10 minutes. The chicken tikka masala is served on a bed of boiled rice and sprinkled with chopped parsley or coriander.
