Step 1/6

Marinade chicken

Place the diced chicken into a medium sized bowl along with the yoghurt, lemon juice, Tikka Spice Blend and salt. Mix well and leave to marinade for one hour.

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Step 2/6

Saute onion, garlic, ginger

Heat rapeseed oil in a sauté pan over medium-low heat. Gently cook the onion, garlic and ginger until the onion begins to soften – about 10 minutes.

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Step 3/6

Grill chicken

Meanwhile, heat a grill pan over a medium-high heat and brush with a little rapeseed oil. Cook the chicken for a few minutes on each side, turning once, so that you get those lovely grill marks. Alternatively, place the chicken on metal skewers and grill under a hot grill for 8 minutes, turning occasionally.

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Step 4/6

Add spices and pepper

Add the chopped red pepper and Tikka Spice Blend to the onion mixture and cook for a few minutes.

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Step 5/6

Add tomato

Add the tomato puree and passata and bring to a simmer.

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Step 6/6

Add chicken and cream

Add the chicken and double cream to the sauté pan and cook, uncovered, over a medium heat for 15 minutes, until the chicken has cooked through and the sauce has thickened.

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