Chicken tikka masala with basmati rice and baked potatoes.

In a casserole put the olive oil with the potatoes and the onion, fry over medium heat.

While the onion and potatoes are frying, we chop the chicken into large cubes and season it with all the spices along with the lemon and yogurt.

Once the onion and potatoes are fried, add the chicken and cook for a few minutes until golden brown.

Next, add the coconut milk along with the garam masala and bell pepper powder and let the curry simmer for 15 minutes to 20 minutes.

Meanwhile, we cook the basmati rice following the instructions on the package. And in turn we put the potatoes and bell pepper previously chopped and seasoned with salt, garlic and parsley in the oven at 200 degrees heating up and down about 15 minutes (last 5 minutes put the oven in gratin mode to brown the potatoes).

Once ready, we serve the rice as a base all over the plate and right in the center we place the chicken with enough sauce and on one side the potatoes with the bell pepper. To finish we place a few sprigs of cilantro and that's it!