Name: Chicken Tikka Masala With Seeded Basmati Red Onion Salsa
Prep time: 15 min
Cook time: 25 min
Ingredients: 10 gram Chopped garlic; 10 gram Ginger; 3 gram Red chili, (deseeded, finely chopped); 100 gram White onion, (finely chopped); 120 ml Olive oil; 200 ml Greek yogurt; 640 gram Chicken breasts, (small cubes); 20 gram Butter; 120 ml Rice vinegar; 20 gram Cake flour; 500 ml Water; 120 ml Red kidney beans; 20 ml Lime juice; 10 gram Chopped coriander; 3 gram Paprika, (fry in some olive oil until it starts to pop); 3 gram Fine pepper; 3 gram Garam masala; 3 gram Whole cumin; 5 gram Leaf masala; 240 gram Rice (boiled in salted water & cooled down); 60 ml Olive oil; 2 gram Coarse salt; 2 gram Turmeric; 40 gram Cashew nuts, (roasted & roughly chopped); 40 gram Sunflower seeds, (roasted & roughly chopped); 40 gram Whole caraway, (roasted & roughly chopped); 20 gram Coconut flakes, (roasted & roughly chopped); 80 gram Red onion, (finely chopped); 80 gram Tomato, (finely chopped); 10 gram Fresh parsley, (finely chopped)

For The Tikka Masala

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Combine everything together for the spice mix. Divide in two.
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Combine half of the spice mixture with chili, garlic, ginger & yogurt in a large bowl.
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Add chicken to the yogurt mixture & leave to marinade for at least 2 hours.
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Melt butter in a pan over medium heat. Add onions & the remaining spice mix. Cook for 15 minutes.
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Sprinkle flour over onions, add tomato puree & water. Stir well & leave to simmer until slightly thickened.
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Remove from heat & season with salt.
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Place chicken in in baking tray & roast in the oven until cooked.
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When the chicken is cooked, add to the sauce together with coconut cream & lime juice.
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Simmer for a few minutes & then add chopped coriander.

For The Seeded Basmati

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Heat oil in a large frying pan.
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Add the rice & toss while toasting for a few minutes.
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Add the remaining ingredients & stir to combine.