Chicken tikka masala

Chop the chicken breast into bite sized pieces and let in marinate in the fridge in a mixture of the yogurt, a pich of salt and black pepper and the cumin and coriander, for at least an hour or 2, or more if you have the time. To make the tikka masala sauce, in a deeper pan, heat the oil and add the chopped onion. Fry on medium heat for couple of minutes, add the garlic, ginger and garam masala and mix then add the tomatoes and let it cook for 5 min. Take the chicken out of the fridge and drain the yogurt, and using a paper towel get rid of as much of the yogurt as possible. Add the chicken to the pan and cook the sauce for 15 - 20 minutes on medium heat. Add the cream and cook for 5 more minutes, and season with salt and pepper.
To make the rice, boil the rice in a pot of water along with the frozen peas, turmeric and salt and pepper, covered, for about 20 min.. Try to not stir it too much so that it does not get sticky. Serve the chicken sauce with the rice. Enjoy !