CHICKEN TIKKA

FIRST MARINADE

• 2 breasts of chicken, cubed
• 1 tsp kashmiri red chilli powder
• 1/2 lemon, juice only
• 1 tsp ginger and garlic, grated
• pinch of salt

Mix and Marinade for 30 mins

SECOND MARINADE - 4-5 tbsp yogurt - 1/2 tbsp oil - 1/2-1 tsp kashmiri chilli powder - 1/2 tsp turmeric - 1/2 tsp garam masala - 1/2 tsp cumin seeds, toasted and ground - 1/2 tsp coriander seeds, toasted and ground - 4 green cardamom pods, seeds only, toasted and ground - 1 tsp black mustard seeds, toasted and ground (or use 1/2 tbsp mustard oil if you have it.)

Whisk ingredients together. Add chicken mixture with second marinade. Marinade for 4 hours or overnight. Skewer chicken pieces and cook on hot grill pan or under a broiler/grill on high until charred on each side. You want the chicken to still be slightly under cooked in the middle so that it can finish cooking in the sauce and stay nice and juicy.

MASALA SAUCE - 1 large onion, diced - 1 piece of ginger, grated - 3 garlic cloves grated - 1 tbsp coriander/cilantro stems, chopped - 1 green chilli, minced - 400g tin of tomatoes - 1 tbsp tomato puree - 1 tsp brown sugar or honey - double cream, salt and lemon juice, to taste

SPICE MIX - 1 tsp cumin and coriander seeds, ground - 1/2-1 tsp kashmiri chilli powder - 1/4 tsp paprika, 1/4 tsp smoked paprika - 1/2 tsp turmeric, 1/2 tsp garam masala powder - 1 tsp fenugreek leaves, optional

Heat 1 tbsp of oil or ghee in a pot over medium heat. Add in the onions and pinch of salt and pepper cook, until they've become golden brown. Add in the grated garlic and ginger and the coriander stems, cook for a minute. Add in the green chili and cook, still stirring, for another minute. Add in the spices stir into the mixture for about 30 seconds to slightly toast. Add in your tomato puree and sugar and stir. Add your tomatoes and about half a tin of water. Bring to a boil and reduce to simmer for 30 minutes. If you want a smooth sauce, cool and blend, adding little splashes of water if is to thick. Add your chicken tikka to the sauce and simmer for 5 minutes, just to make sure your chicken is cooked in the middle. Add the double cream, lemon juice and salt to taste.

Garnish with coriander/cilantro leaves and lemon wedges. Serve with rice and chapatis. Bon Appetit!