Chicken Tikka Masala

In a bowl, add the chicken, oil, milk and all of the dry masalas together. Add the coriander and mix well. Place in the refrigerator for at least 1 hour.

Preheat oven to maximum temperature. Once hot, cook the chicken for 5 minutes. Then the chicken over and cook for a further 5 minutes.

In a food processor, grind together the onion, garlic, ginger, chilli and coriander.

Heat the oil in a pan. Add the cumin seeds, mustard seeds and peppercorns.

Once they begin to sizzle, add the grinded paste and cook until golden brown, stirring continuously.

Add in the dry spices and 2 tbsp tomato puree and mix.

Grind together the tomatoes and cashews. Add this paste to the pan and cook for 3-5 minutes.

When the oil begins to separate from the masala, add the chicken and mix. Add 1/4 cup of water and cover with lid for 5 minutes.

Add 2 tbsp yoghurt and reduce the heat. Cook for a further 5 minutes and turn off the heat. Cover with lid.

Now heat 1 tsp oil in a frying pan. Add the peppers and cook for 2-3 minutes. Now add the onion and cook for 2-3 minutes. Sprinkle over some salt and pepper.

To prepare the mint sauce, grind or finely chop the mint. Mix with the yogurt and add a pinch of salt to taste.

To assemble the fajitas, heat a tortilla on a non stick pan. Once warm, remove from heat and place the chicken tikka masala on the middle of it. Now add some peppers and onions and finish with some yoghurt sauce. Fold the tortilla over to form a fajita. Repeat this process for each of the tortillas.

Balle Balle! That’s it, you’re done. Enjoy.