This chicken tikka masala recipe is delicious served over rice and with a fresh salad.
Grate the garlic and ginger and put to one side in a bowl.
Chop the chilies as finely as possible and mix them in with the garlic and ginger.
Heat oil in a pan and add the mustard seeds. When they start to pop, add them to the ginger and garlic mixture along with the paprika, cumin, ground coriander and 2 Tablespoons of the garam masala.
Put half of this mix in a bowl, add the yogurt and the chicken pieces to it, stir and leave to marinate for about 30 minutes.
Melt butter in the same saucepan the mustard seeds were in and add the sliced onions and the remaining half of the spice mix.
Cook on low for 15 minutes without browning too much.
Add the tomato puree, 2 1/2 cups of water and 1/2 teaspoon of salt.
Stir well and simmer gently for a few minutes. Let this sauce reduce until it thickens slightly and then place to one side.
Put the marinated chicken on a hot griddle pan and sear until cooked through.
Warm the sauce with the green beans and add the cream and the remaining garam masala.
Taste and correct the seasoning if necessary.
As soon as it boils, take off the heat and add the grilled chicken.
Serve with rice and fresh slices of cucumber.