(Makes 4 servings)
500g skinless chicken breast fillets, cut into 2.5 cm (1 inch) cubes
For the tikka marinade
2.5cm (1 inch) fresh root ginger, peeled and finely chopped

3 garlic cloves, peeled

225g natural yogurt

1 tbsp. lime juice 1 tbsp. chopped coriander leaves

1⁄2 tsp. chilli powder

1⁄4 tsp. ground turmeric

Large pinch of garam masala

Sea salt

For the masala

2.5cm (1 inch) fresh root ginger, peeled and finely chopped

4 garlic cloves, peeled

4 tbsp. vegetable oil

1 large onion, peeled and chopped

1⁄2 tsp. ground turmeric

1⁄2 tsp. chilli powder 1 tsp. ground coriander

1 tsp. tomato puree

200g tomatoes, chopped

1 green pepper, cored, deseeded and finely chopped

4 tbsp. double cream

1⁄4 tsp. garam masala

2 tbsp. chopped coriander leaves

Cooking Method
1 To prepare the tikka marinade, using a pestle and mortar grind the ginger and garlic together to make a smooth paste. Transfer to a bowl and add the yogurt, lime juice, chopped coriander leaves, chilli powder, turmeric, garam masala and salt to taste. Whisk together until smooth.

2 Put the chicken into a non-metallic dish and rub thickly and evenly with the tikka marinade. Cover and leave to marinate for 15 to 20 minutes.

3 For the masala, using a pestle and mortar grind the ginger and garlic together in a saucepan, add the onion and sauté for10 minutes until soft. Add the ginger-garlic paste and sauté for two minutes.

Stir in the turmeric, chilli powder and ground coriander. Add the tomato puree, chopped tomatoes and green pepper and sauté for two minutes. Pour in 350 ml water and bring to the boil, then lower the heat and cook, covered, for 20 to 25 minutes until thickened.

4 Preheat the grill and place the chicken pieces on the grill rack and cook, turning, until lightly charred and cooked through.

5 When the masala sauce is thick, lower the heat and pour in the cream. Add the grilled chicken and season with salt to taste. Heat through for a few minutes. Serve sprinkled with garam masala and chopped coriander leaves.

Kitchen Tip:
When beating eggs in a bowl, use half of the eggshell to scoop out the small broken pieces that find their way into the bowl of egg instead of using your fingers to fish around the
bowl trying to dig them out.

Kitchen Safety Tip:
No matter how cold it gets. Never, ever warm yourself from a charcoal jiko with windows closed. Don’t leave a charcoal jiko on when you go to sleep. You could poison yourself with deadly carbon monoxide emitted by burning charcoal

CHEF’S NOTE: Chapatis are a versatile food that can be cooked with different ingredients and served alongside with different beverages, including your favourite glass of Minute Maid Pulpy Orange. Minute Maid Pulpy Orange is packed with real fruit pulp with a delicious, thick, taste that appeals to our warm nature.