Chicken Tikka Masala

Method

1. In a bowl whisk 50 g of full-fat yogurt with 1 tsp of lemon juice, 1 clove of crushed garlic, 7 g of grated ginger, 0.25 tsp of turmeric, 0.5 tsp of ground cumin, 0.5 tsp of ground coriander, 0.5 tsp of Kashmiri chilli powder and a generous pinch of salt. Add the 150 g of diced chicken thigh and turn until every piece is coated.
2. Cover and refrigerate for at least 2 hours, and up to overnight — the yogurt tenderises the thigh meat and helps it colour under the grill. Take it out 15 minutes before cooking.
3. Heat the grill to its highest setting. Thread the chicken onto two skewers or spread it well apart on a foil-lined tray, shaking off pooled marinade. Grill 6 cm from the element for 10-12 minutes, turning once, until the edges are blackened in patches and the juices run clear. Set aside with any tray juices.