Chicken Tikka Masala

1. Marinate the chicken

In a bowl, mix the yoghurt, salt and half of the tikka paste.
Add the chicken and coat well. Cover and refrigerate for at least 30 minutes (or overnight for best flavour).

2. Start the sauce

Heat the oil in a large pan over medium heat.
Add the sliced onion and cardamom pods and cook for 5 minutes until softened.

Stir in the remaining tikka paste and tomato paste. Cook for 3 to 4 minutes until fragrant. Add a splash of water if needed.

3. Build the base

Add the chopped tomatoes, chillies and 200ml water.
Bring to a simmer and cook for 8 to 10 minutes until slightly reduced.

4. Finish the sauce

Stir in the cream, butter (if using) and chopped coriander.
Simmer gently for 10 to 15 minutes until the sauce is rich and smooth.

5. Cook the chicken

Preheat the grill to high.
Place the marinated chicken on a lined tray (ideally on a rack) and grill for 6 to 8 minutes on each side until lightly charred.

6. Combine

Cut the chicken into bite-sized pieces and add to the sauce.
Simmer for a few minutes until fully cooked through.

Finish with a squeeze of lime or lemon juice and adjust seasoning to taste.