Chicken Tikka (replace chicken with Paneer if preferred)
Step 1. Cut the chicken into 1-inch chunks, add the juice of ½ a lemon, mix thoroughly and allow to stand for 30min.
Step 2. Add the sachet of Spice mix 1 and the tomato puree to the yoghurt and mix well.
Step 3. Coat the chicken with the yoghurt marinade and allow to marinade for a few hours or even over night in the refrigerator. (If marinating time is not possible don’t worry the tikka will still taste fantastic but allowing it to marinade allows the spices to penetrate deep into the chicken
Step 4. Heat the oven to 230 degrees C/450F/Gas mark 8.
Step 5. Line a roasting tin or grill rack with aluminium foil, (This helps to keep your tin clean and also raises the heat to cook without drying out) and space the chicken on the foil leaving a small gap between each piece.
Step 6. Cook 6-8 minutes in the centre of the oven (the chicken marinade should just start to catch and release its juices)
Step 7. Remove from the oven, poor any excess juice from the tin (save for a perfect curry stock), turn the chicken pieces and repeat the cooking time
Masala Sauce
Step 1. Heat oil in a pan over medium heat, add the onions and fry until softened and slightly browned.
Step 2. Add spice mix 2 to the onions. Mix well and cook for 30 seconds stirring constantly.
Step 3. Add the tomatoes followed by 250ml water mix well and simmer for 2 minutes.
Step 4. Add the single cream and using a hand blender, blend until smooth.
Step 5. Add the ground almonds mix well. Then add the tikka pieces and serve.
Serve with Spice n Advice Pilau Rice and Naan bread
