Start with the tikka masala. Fry 1 chopped red onion, 2 chopped spicy peppers, 3 chopped garlic cloves. Add 1 tea spoon of coriander powder, 1 teaspoon of turmeric and 2 table spoons of garam masala. Bake shortly and add 2 cans of peeled tomatoes. Simmer for 30-40 mins. Add 200 ml of coconut milk and mix. In a different pan boil 100 grams of beluga lentils until al dente (15-20 mins max). Drain and add some butter, zeste and juice of ½ lime, 2 chopped spring onions, 1 teaspoon of fresh chopped ginger, salt, pepper and a pinch of garam masala and reheat before serving. Fry 250 grams of chicken meat in a drizzle of olive oil with 2 chopped spring onions, 1 chopped garlic clove, pepper and salt. Bake, add 6 peeled shrimps (remove intestinal canal) when the chicken is ready. Mix everything. Finish with fresh coriander. Serve with a few spoons of Greek yoghurt seasoned with pepper, salt and 1 chopped garlic clove. Ready to serve with Indian bread or Italian panini.
PS The famous cook, Sergio Herman, inspired me to prepare this version. Many thanks!