INGREDIENTS

Serves 4

For the Chicken:

• 600g chicken thighs, cut into chunks
• 3 tbsp olive oil
• Thumb sized piece of grated ginger
• 2 cloves of garlic
• 1 tsp ground cumin
• 1tsp paprika
• 1/2 tsp chilli powder / a little fresh chilli
• 5 tbsp double cream
• 1/s tsp garam masala
• 1 tsp salt
• 3 tbsp lemon juice

For the Masala Sauce:

• 4 tbsp olive oil
• 1 onion
• 2 tsp ground coriander
• 1/2 tsp turmeric
• 1/2 tsp chilli powder (more if you want it spicy)
• 2 tsp paprika
• 4 tbsp yoghurt
• 2 medium tomatoes, peeled and chopped finely
• 350ml chicken stock
• 1/2 tsp garam masala
• Salt and pepper to taste

Freshly chopped coriander to serve and rice.

METHOD

1. Marinate the chicken tikka: Place the chunks of chicken in a bowl and rub in the salt and lemon juice, followed by the rest of the seasonings, and cream, and leave to marinate for six to eight hours – overnight won’t hurt
2. To make the Masala sauce: place four tablespoons of oil into a large, lidded pan, on a medium-high heat
3. Add the chopped onions and lightly fry until brown
4. Add the ginger and garlic and cook for a minute
5. Now add the ground coriander, turmeric, chilli powder and paprika
6. Combine well then add half of the yoghurt, mix again, and add the remaining yoghurt, a little at a time
7. Now put in the tomatoes, frying them for a couple of minutes until cooked down.
8. Add the stock and salt, garam masala, and bring to a simmer
9. Cover, reduce the heat to low, and simmer gently for 15–20 minutes
10. During this time, the sauce should thicken
11. To cook the chicken, you could add the chunks to the sauce now BUT, for a real depth of smokey flavour, cook the chicken on a grill, making sure the sides blacken a little, then add to the sauce just before serving
12. Top with fresh coriander

Why not get creative and make some dips, chutneys and pickles to go alongside the curries, or yoghurt flatbreads, naans and rotis.