Chicken tikka masala

Method

1. 1

   Coat the chicken with the yoghurt and 1 tsp each of the 6 spices in a large bowl, cover with cling film and leave to marinate for at least one hour, or overnight for best results

2. 2

   When you’re ready to cook, put the chicken pieces on skewers over a baking tray and oven cook for around 20 minutes at 200°C, keep an eye on them so they don’t overcook!

3. 3

   While the chicken is cooking, dice the onion and fry in a splash of olive oil in a large pan

4. 4

   Once softened, add the rest of the spices, the garlic and the ginger, stir well

5. 5

   Add the tomato purée and the passata, stir, then add around 100ml of water and season well

6. 6

   Let the sauce simmer for a few minutes until rich and thickened, then stir in the cream

7. 7

   Remove the chicken pieces from the skewers and add to the sauce, stir well and let the chicken warm through. Serve with rice and naan, and a dollop of mango chutney