Chicken Tikka Masala

2. Mix the remaining tikka ingredients, except the butter, until well blended. Pour this over the chicken; mix and cover the bowl with cling film. Leave to marinate in a cool place for 4-6 hours or overnight in the fridge.

3. Preheat the grill to high and the oven to 120C/250F/gas mark ½. Remove the grill pan grid and line with a piece of lightly oiled foil.

4. Brush 4 metal skewers with butter. Thread the chicken on to the skewers with a gap between each piece. Place on the grill pan and cook about 7.5cm from the element for 2-3 minutes. Brush with some melted butter and grill for a further 2 minutes until the edges are charred.

5. Turn the skewers over, brush with more butter and cook for 3-4 minutes until charred as before. Remove from the grill and set aside for 3-4 minutes. Ease the tikkas from the skewers and leave in the foil in the pre-heated oven as you make the sauce.

6. Put the almonds in a bowl and pour over 150ml boiling water. Set aside for 10-15 minutes, then purée it in a blender.

7. Sauté the onions, ginger, garlic and chilli together in the rest of the butter for 5-6 minutes, stirring often.

8. Add the spices. Cook for 1 minute; add the tomato purée and cook for a further minute, stirring.

9. Add the puréed almonds and the remaining ingredients, except the coriander leaves. Bring to a simmer, cover and cook for 6-7 minutes. Stir occasionally.

10. Add the tikkas, and any cooking juices. Simmer gently for 5 minutes, stir in the coriander leaves. Remove from the heat and serve with naan bread.