Chicken Tikka Masala

In a mixing bowl, add garam masala, chilli, coriander, turmeric, cinnamon, saffron, ginger, garlic, yoghurt, and salt. Mix well. Rub chicken with spice mix and marinate for at least 2 hours or overnight.

Remove the chicken from the fridge an hour before cooking to bring it back to room temperature and preheat the oven to 220°C.

Put the chicken directly on the oven rack, placing a drip tray directly underneath, and cook for 12-15 minutes.

Meanwhile start the curry sauce in a blender. Add the onion, chillies, ginger, and garlic. Blend until a smooth paste emerges, then set aside.

Melt 60 g of butter in a large pot at low heat, add the onion paste from the blender and cook for 2-4 minutes.

Add cinnamon, coriander, fenugreek, cardamom, and clove. Cook for another 2 minutes.

Add tomato paste, passata, cream, and water, then simmer for 10-15 minutes.

Add remaining butter and keep stirring the sauce until all the butter is melted.

Add the salt, sugar, and mix well. Taste adding more if needed. Add the roasted chicken, as well as any juices from the drip tray. Turn the heat off and rest for 15 minutes before serving.

Wash rice under cold tap water until water runs clear.

Transfer rice into the rice cooker (if no rice cooker, refer to instructions on pack). Add water, switch on, and cook rice for 15-20 minutes until cooked.