Directions

The chicken tikka masala has a 2 step process. First, the tikka must be prepared the day before or a minimum of 6 hours before. The masala itself can also be prepared a day before.

1. Chop the chicken into large pieces and add to a bowl.

2. Add the rest of the chicken tikka ingredients and thoroughly mix until it turns a lovely light red colour. Tip - when adding the spices, sprinkle from a height to allow for maximum distribution.

3. Cover the bowl and leave in the fridge overnight.

4. Now onto the masala sauce. Cook the shallots with the butter and cinnamon until soft and light brown.

5. Roughly chop the chillies and tomatoes. Add to the pan and cook for 10 minutes or until most of the moisture has gone.

6. Add the ginger, garlic and turmeric and cook for 2 minutes, stirring continuously.

7. Add the garam masala, Kashmiri chilli, coconut milk and salt to taste. Cook until the oil rises to the surface.

8. Now cook the pieces of chicken under a hot grill, BBQ or tandoori oven for approx. 15 minutes.

9. Once cooked, place the chicken on a plate to let the pieces rest and wait for the juices to be released. Add all the chicken and juices to the masala sauce.

10. Add the fenugreek and cook again for another 15 minutes on very low heat.

11. Add the curry to a serving dish, spoon over the cream and coriander and serve.