Kylling tikka masala

Combine yoghurt, finely chopped garlic, grated ginger, lemon juice, chili powder, ground coriander, ground cumin, and salt in a bowl. Mix well, add the chicken pieces, and refrigerate overnight (or at least 2 hours).

Finely chop the onion and garlic. Grate the ginger. Heat a little oil in a pot over medium heat and fry the onion, garlic, and ginger until the onion turns golden, about 5 minutes.

Add cumin, nutmeg, turmeric, chili powder, garam masala, tomato paste, and canned tomatoes. Bring to a boil and let the sauce simmer for a few minutes before stirring in the cream.

Heat a little oil in a wide, deep skillet. Sear the chicken pieces in batches until they change color. Transfer them to the sauce as you go. Add the remaining marinade to the sauce and stir in the ground almonds.

Simmer everything together for about 10 minutes. Season to taste with salt and additional spices.

Garnish with roughly chopped almonds, fresh cilantro, and black sesame seeds before serving.