Tandoori Chicken Tikka

Combine the yoghurt, lemon juice, cinnamon, cayenne pepper, 1/2 of the cumin, black pepper, fresh ginger and 1/2 of the salt in a large glass bowl and mix thoroughly. It should look good enough to bath in.

Place the chicken into the bowl and smother with the mix.

Cover with film and refridgerate for an hour.

Heat a griddle pan on a high heat.

You can either skewer the breast chunks or use the legs whole.

Cook until chicken is cooked through. About 5 minutes on each side.

Over a medium heat place a good heavy saucepan. When hot, saute the garlic and chilli for about a minute.

Then add the remaining half of the cuminand salt together with the paprika.

Add the tomato passata and cream and stir in well.

Reduce to a low heat and simmer until sauce thickens. Add the cooked chicken and simmer for a further 10 minutes.

Serve with chopped fresh coriander.