Chicken tikka masala

Curry powder:

1. Heat the pan over medium heat and toast all the unground spices, paprika flakes, crushed cinnamon stick and bay leaves (about 3 minutes).
2. Use a mortar or coffee grinder and grind all the curry ingredients into a fine powder.

Marinade:

1. Clean the chicken and cut into large cubes (2.5 cm). 
2. Grate the peeled ginger root and garlic into a bowl.
   
3. Mix the rest of the ingredients together, add the chicken and a pinch of salt and pepper.
4. Cover with foil and put in the fridge for at least 1 hour.

Preparation:

1. Spread the chicken on a baking tray and bake in an oven preheated to 180°C (360°F) for ~15 minutes.
2. You can also use the sous vide method and cook the vacuum-sealed chicken for 1 hour at 66°C (150°F).
3. In the meantime, heat the oil in a deep frying pan or pot, add the diced onion. Fry for about 2 minutes.
   
4. Then add grated garlic and ginger.
5. Add the crushed piri piri peppers (you can reduce or increase the amount to get the desired spiciness).
6. Also add a tablespoon of tomato puree and a tablespoon of our curry powder. Stir and fry for ~30 seconds.
7. Then add 2 cans of tomatoes (800g/28oz) and sugar. Cook for ~5 minutes.
8. Pour in the cream and mix thoroughly.
9. Add cooked chicken.
10. Season with salt and pepper to taste.
11. Serve with boiled rice and naan bread.