Barbecued Chicken Tikka Masala

Chunks of chicken are marinated in yoghurt and spices, cooked on the barbecue, then served in a creamy tomato sauce. Perfect with basmati rice or warm pitta bread.

Ingredients

For the marinade:
225g (8 oz) plain yoghurt
1 tablespoon lemon juice
2 teaspoons ground cumin
1 teaspoon ground cinnamon
2 teaspoons cayenne pepper
2 teaspoons freshly ground black pepper
1 tablespoon minced fresh root ginger
2 teaspoons salt, or to taste
3 chicken breast fillets, cut into chunks
4 long skewers

For the sauce:
1 tablespoon butter
1 clove garlic, minced
1 green chilli, finely minced
2 teaspoons ground cumin
2 teaspoons paprika
2 teaspoons salt, or to taste
225g (8 oz) passata
1 (227ml) pot double cream
large bunch fresh coriander, freshly chopped

Preparation method
1.In a large bowl, combine yoghurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne pepper, black pepper, fresh ginger and 2 teaspoons salt. Stir in chicken, cover and put in the refrigerator for 1 hour.

2.Preheat barbecue (alternatively, cook chicken in a griddle pan).

3.Thread chicken onto skewers and discard remaining marinade. Cook until chicken is cooked through, about 5 minutes on each side.

4.Melt butter in a heavy frying pan over medium heat. Saute garlic and chilli for 1 minute. Add 2 teaspoons cumin, paprika and 2 teaspoons salt. Stir in tomato passata and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add cooked chicken and simmer for 10 minutes.

5. Transfer to a serving platter and garnish with fresh coriander.