Chicken tikka masala sw

1. Method
1. Remove any visible fat from the chicken and cut the meat into 2.5cm / 1in cubes. Put 2tbsp of the tandoori powder and 4tbsp of the yoghurt into a bowl. Add the chicken and leave to marinate for 20 minutes.

2. For the tikka sauce, heat a heavy-based pan sprayed with Fry Light and fry the onion, garlic, chilli and ginger for 5 minutes. Add the remaining tandoori powder and fry for 2 minutes. Add the tomato puree and water, bring to the boil & simmer for 15 minutes.

3. Meanwhile, thread the chicken pieces on to wooden kebab skewers. Preheat the grill.

4. Spray the chicken pieces with Fry Light and grill under a medium grill for 15 minutes, turning the skewers occasionally.

5. Put the tikka sauce into a food processor or blender and process until smooth. Return to the pan.

6. Add the remaining yoghurt and lemon juice, remove the grilled chicken pieces from the skewers and add to the saucepan, then simmer for five minutes. Garnish with fresh coriander, yoghurt & toasted cumin seeds & serve.

Note: You can make your own tandoori spice powder by mixing together equal quantities of medium-strength curry powder, turmeric & chilli powder.