Chicken Tikka Masala - 13

Method: Grind the spices and mix with marinade ingredients Immerse chicken in marinade and leave in the fridge for 24 hours Heat Oil in a frying pan (skillet!) or wok until very hot Stir fry chicken vigorously for about 5 minutes (you may need to do it in 2 batches, depending on the size of your pan) Remove chicken and keep warm.

Fry onion and garlic until just light brown and return chicken with any remaining marinade, plus stock, plus more spices if you think the sauce needs it; an extra tsp of cumin and coriander may 'lift' it a little.

Simmer until chicken is cooked and sauce is nice and thick.

Serve with basmati rice.