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Chicken Tikka Masala

Serves 2-3 Chicken: 5-6 chicken thighs, skin and bones removed, cut into bite sized pieces 2 tsp chilli powder 2 tsp ground cumin 2 tsp coriander 1/2 tsp turmeric 1/3 cup yoghurt Pinch of salt 2 garlic cloves, minced 1 knob of ginger, grated Juice of 1 small lemon 1 tbsp olive oil Sauce: 2 tbsp ghee 1 large onion 1 green chilli 1 tsp ground cumin 1 tsp ground coriander Pinch of turmeric 2 tsp chilli powder 1 tsp gram masala 1 stick of cinnamon 2 bay leaves 3 garlic cloves 1 knob of ginger 700g passata 700g water 2 tbsp cream 1 tsp kasoori mahi (fenugreek) Sea salt to taste Naan: Makes 8 320g flour 1/2 tsp bicarbonate soda 1/2 tsp fine sea salt 1 tsp sugar 2 tbsp oil 150g yoghurt 75 water 1. Mix the chicken pieces with the rest of the marinade ingredients. Leave to marinate overnight, or at least a few hours. 2. Place onto skewers, then grill on medium-high heat until slightly charred and cooked through. Baste with ghee throughout the grilling process. 3. In a pan, sweat the onions in the ghee with the green chilli, garlic and ginger for 5-10 minutes over medium-high heat. Turn heat down to medium, add the spices then cook for 5 more minutes. 4. Add the pasta, water, cream, kasoori methi (fenugreek) and salt to the pan, and cook for 5 more minutes over a medium-high heat. Tip into a blender, blitz until smooth, then pour back into the pan. Stir in the grilled chicken pieces and serve. 5. To make the naan, mix the flour, salt, sugar and bicarbonate soda in a large bowl. Add the yoghurt and oil and mix. Gradually add the water whilst mixing, until all used up. Knead for a few minutes until smooth, then leave to rest for 15 minutes. Divide into 8, roll into thin discs, then cook on a high heat pan for a few minutes until bubbles appear not top. Flip and repeat, then set aside into a damp towel. Serve alongside with the curry - optionally top with garlic butter and salt. Enjoy!