Preparation
Step: 1/5
Cut the chicken breast into bite-sized pieces.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000010/000010_step_1_M.jpg)
Step: 2/5
Mix the tikka masala paste with the yoghurt. Add the chicken, mix well and marinate overnight in the fridge.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000010/000010_step_2_M.jpg)
Step: 3/5
Peel and finely chop the ginger. Peel the onions, halve and cut into rings. Heat the oil in a frying pan and coook the onions and ginger over a medium heat for about 3 minutes. Add the chicken to the pan and saute for 1 minute.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000010/000010_step_3_M.jpg)
Step: 4/5
Chop the tomatoes roughly and add to the pan with the tomato puree. Add 125ml water and bring to the boil. Reduce the heat, cover and simmer for 10 minutes.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000010/000010_step_4_M.jpg)
Step: 5/5
Just before serving, add some soy cream and season with salt and black pepper. Garnish with the remaining soy cream and cumin and serve with rice or bread.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000010/000010_step_5_M.jpg)