Chicken Tikka Marinade:

• 600g/ 1.2lb chicken thigh, boneless, skinless, cut into 3cm / 2.2″ cubes
• 1/2 cup plain yoghurt, full fat
• 6 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tsp garam masala
• 1 tsp salt
• 1 tsp cumin
• 1 tsp ground coriander
• 1 tsp paprika (sweet, normal, or smoky)
• 1 tbsp vegetable oil
• 1/8 tsp cayenne pepper (optional)
• Pinch black pepper
• 2 tsp lemon juice

Cooking Chicken:

• 1 – 2 tbsp oil

Curry Sauce Spices:

• 2 tsp turmeric
• 1 tbsp garam masala
• 2 tsp coriander
• 1 tsp cumin
• 1/8 tsp cardamom powder
• 1/8 tsp cayenne pepper

Curry Sauce:

• 3 tbsp vegetable oil
• 30g / 2 tbsp unsalted butter OR ghee
• 1 onion, finely chopped
• 1 tsp salt
• 2 tbsp fresh ginger, grated
• 6 cloves garlic, crushed or grated
• 1 tbsp paprika
• 1 2/3 cups tomato passata
• 1 2/3 cups water
• 100 ml cream
• 1 tsp sugar
• 50g / 3 tbsp unsalted butter OR ghee

Serving:

• Basmati rice