It’s About Time Chicken Tikka Massala

Chop the chicken into bite-sized chunks. Peel and finely dice both the onion and the garlic. Slice the chilli in half and dice as much as you want in your curry. Tip: The spice mix is already slightly hot so go careful if you like it mild.

Using the edge of a spoon peel the skin from the ginger. Dice the ginger very finely.

Heat ½ tbsp of oil in a non-stick pan on high heat. Toss the chicken pieces in a bowl with the cornflour and a good pinch of salt and pepper. Once the oil is really hot, gently add the chicken into the pan (it’ll sputter a bit). Cook for a few mins until golden brown then remove from the pan.

Turn the heat down to medium-low and add another ½ tbsp of oil. Add the onion, garlic, chilli and ginger and cook gently for 5 mins. Tip: Make sure you do not burn the ingredients - if they are getting too hot add 1 tbsp of cold water and turn the heat down.

Add the Masala spice to the onion mix and cook for a further minute. Next add the tinned tomatoes with ¼ tsp of sugar and ¼ tsp of salt. Add the chicken back into the pan. Turn the heat to low and let the mixture gently bubble until slightly thicker.

Once the sauce has thickened, add ⅔ of yoghurt and stir. Leave to bubble gently for 5 mins before adding a few tbsp of chopped coriander to the mix.