Recipe: Chicken Tikka Masala

Marinate the chicken with the tandoori paste and yogurt mixed well, I left it overnight, I took a freezer bag and let it soak in the refrigerator.
In a saucepan, heat the oil, add the cinnamon, cardamom seeds and onion and simmer gently for 3 minutes.
Then add the ginger, garlic, turmeric, cumin. Let cook for just one minute then add the chicken in its marinade. Sauté the chicken for 3 minutes then add the tomatoes cut into cubes, the broth, the garam masala and the lemon juice. Stir well and cook on low heat for 20 minutes if they are escalopes, 40 minutes if they are chicken pieces. At the end of cooking remove the cinnamon stick. Serve with rice. Bon appétit!!!!