For the marinade, peel and finely chop the garlic and ginger at least 4 hours before or the day before. Wash half the coriander and mint, shake dry and chop. Mix garlic, ginger, herbs, 3 tbsp. olive oil, 1 tbsp. cumin, 1 tsp. salt, Garam Masala and 150 g yoghurt to a marinade.
Wash chicken filet cold, dab dry and cut into cubes (approx. 2.5 x 2.5 cm). Put the yoghurt marinade into a large freezer bag, close the bag and mix everything with your hands so that the pieces of meat are evenly coated with the sauce.
Cover and leave in the refrigerator for at least 4 hours or overnight. The longer the meat remains in the marinade, the better it can absorb the spice aromas.
Preheat oven (electric cooker: 200 °C/circulating air: 180 °C/gas: see manufacturer). Line a baking tray with baking paper. Spread marinated meat evenly on the baking tray. Place in the hot oven and bake for about 40 minutes.
Turn 2-3 times in between.
For the sauce, peel the banana and mash it with a fork. Put 6 tbsp. oil, tomatoes, 150 g yoghurt and banana in a wide pot, bring to the boil. Simmer at low heat for 8-10 minutes. Add almonds and coconut milk, bring to the boil again.
Season to taste with salt.
Wash the rest of the coriander, shake dry and chop. Put the meat from the baking tray directly into the sauce. Season to taste with 1⁄2 tbsp. cumin, honey, tandoori spice and chili powder. Mix in coriander.
Naan bread (Indian flat bread) or basmati rice tastes good with Chicken Tikka.