Jamie's Dinners Chicken Tikka Masala

I love this recipe- it tastes like proper curry and is really tasty. You have to use quite a few pans but it is easy to make otherwise.
Serves 4
Ingredients
6 cloves of garlic, peeled
7.5cm/ 3 inches of fresh ginger, peeled
2-3 fresh red chillies
Olive oil
1 tablespoon mustard seeds
1 tablespoon paprika
2 teaspoons ground cumin
2 teaspoons ground coriander
3 tablespoons garam masala
200g natural yoghurt
4 medium chicken breasts, cut into large chunks
1 tablespoon of butter
2 medium onions, peeled and finely sliced
2 tablespoons tomato purée
A small handful of ground almonds
Sea salt
115ml double cream
A handful of fresh coriander
Juice of one to two limes

What to do
Grate the garlic and ginger on the finest side of the cheese grater and put in a bowl. Chop the chillies as finely as possible and add to the garlic and ginger. Heat a splash of oil and add the mustard seeds, cook until they pop. Add them to the mix too and the spices but only 2 tablespoons of the garam masala. Put half of this in a bowl and add the yoghurt. Add the chicken and marinate for half an hour or so or overnight.
Melt the butter and add the onions and the rest of the spice mix. Cook gently for 15 minutes without browning too much. Add the purée, the ground nuts, 500ml water and half a teaspoon of salt. Reduce until it thickens.
Meanwhile cook the marinated chicken on a hot griddle pan and cook through, or you can do it under a grill.
Add the cream to the sauce and the rest of the garam masala. As soon as it boils,  add the chicken and  the coriander leaves and a splash of lime. Serve with rice.