Method:

• Step 1

  Chop your chicken into bite sized pieces.

• Step 2

  Combine all of your marinade ingredients and chill in the fridge for at least 10 mins but preferably 1 hour.

• Step 3

  Skewer the chicken pieces and grill/bbq for 10-15 mins until they are nicely charred.

• Step 4

  Melt the butter in a pan and fry up the onions in it for 3-4 mins. Once they start to soften, add in your garlic and ginger and let saute for another 1-2 mins.

• Step 5

  Add in your garam masala, cumin, turmeric, coriander and cardamon and mix until combined. Then add in your passata, chilli and a pinch of salt and pepper and then let it simmer for another 5-10 mins.

• Step 6

  Whilst that simmers, put your rice in a saucepan and add 400 ml of water and a large pinch of salt, put the lid on and simmer for 15 minutes before taking the lid off and turning off the stove.

• Step 7

  Now that your curry has simmered and your flavours have marinated stir in the cream sugar and then add in your grilled chicken pieces. Use some water to thin the sauce if needed.

• Step 8

  Serve up with rice and top with more yoghurt and chopped coriander and dig in!