Chicken tikamasala realfooding

First, we put in a bowl all the diced chicken and add all the spices (turmeric, cumin, ginger, garam masala). We move so that all the chicken has "contact" with the spices and then we add the cream cheese (the amount depends on how much chicken we use). What we want is that all the chicken is "wet" with cheese and spices. Store in the refrigerator for (2 hours).

Next, in a frying pan put a splash of AOVE and add the clove, once the oil is hot, remove the clove (it is only for flavor), and proceed to put a chopped onion and 4 chopped tomatoes. We wait until everything is ready (optional, pass through the blender).

In another frying pan, once the 2 hours have passed, add the chicken stored with the spices and cook the chicken over low heat. When it is ready, add the tomato and the onion already cooked in the previous step and stir over low heat. Once the sauce is ready, add a little milk to make it more liquid.

With all this, we continue to simmer. Taste the chicken, and correct some spices (personally I usually add some more garam masala to enhance the flavor).

OPTIONAL; RICE AS A SIDE DISH.