Serves 4


4 Skinned Chicken Breasts, cut into 10-12 pieces

For the Marinade:

Juice of 3 Limes

150 g Natural Yoghurt

1 Tsp Garlic Paste

1 Tsp Ginger Paste

0.5 Tsp Chilli Powder

1 Tsp Paprika

1 Tsp Turmeric

1 Tsp Ground Cumin

1 Tsp Ground Coriander

2 Tbsp Rapeseed Oil

Sea Salt & Fresh Ground Black Pepper, to taste

For the Tikka Masala Sauce:

2 Tbsp Rapeseed Oil

50 g Unsalted Butter

6 Cloves

6 Green Cardamom Pods

1 Cinnamon Stick

3 Black Cardamom Pods

3 Tsp Ginger Paste

3 Tsp Garlic Paste

1 x 400 g Chopped Tomatoes

2 Tbsp Tomato Puree

3 Green Chillies, deseeded and split in half lengthways

150 ml Single Cream

1 Tsp Palm Sugar

0.5 Tsp Chilli Powder

1 Tsp Paprika

1 Tsp dried Fengreek Leaves

1 Tsp Garam Masala

3 Tbsp Coriander leaves, picked and chopped, to garnish



Whisk all the marinade ingredients together in a large glass bowl

Season with Salt and Pepper

Add the Chicken pieces

Coat thoroughly, cover and leave in the frisge overnight

Heat the Oil and half the Butter in a non-stick saucvepan

Add the Cloves, Cinamon Stick, Black and Green Cardamom. Ginger and Garlic Paste

Cook over a gentle heat for 8-10 minutes

Add the Tomatoes, Tomato Puree and the remaining Butter

Cook over the same heat for 30 minutes, stirring occasionally

Add 200 ml Water and bring to the boil

Preheat the grill to high

Remove theChicken from the fridge

Place it on a foil lined baking tray and cook under the grill for 10-12 minutes, or until slightly charred

Add the Chicken to the Masala Sauce with the Green Chillies, Cream, Sugar, Chilli Powder and Paprika

Then add the Fenugreek leaves and Garam Masala

Simmer, stirring often for 10 minutes, or until the Chicken is thoroughy cooked and the sauce is creamy

Serve with Chapattis, Basmati Rice and mixed salad. Garnish with Coriander