A real stunner from the best Indian cook book writer around. Madhur Jaffrey.

Serves 4 to 6

For the chicken tikka

1 1/2 lbs boneless, skinless chicken thighs cut into 1” pieces
3 tbsp lemon juice
1 tbsp root ginger, peeled and finely grated
2 garlic cloves, crushed
1 tsp ground cumin
1 tsp paprika
3/4 tsp chili powder
6 tbsp  cream
1/2 tsp garam masala
3 tbsp sunflower oil

For the masala

4 tbsp sunflower oil
1 cup onions, halved and finely sliced
1 tbsp root ginger, peeled and finely grated
6 cloves garlic, crushed
1 tbsp ground coriander
1/2 tsp ground turmeric
3/4 tsp chile powder
2 tsp paprika
4 tbsp plain yoghurt
2 medium tomatoes, peeled and finely chopped
1 1/2 cups chicken stock
1/4 tsp garam masala
4 tbsp cilantro leaves

*You will need 4 long flat metal skewers for this recipe.

For the chicken tikka

Put the chicken in a bowl and rub in 1/4 tsp salt and the lemon juice. Prod the chicken pieces lightly with the tip of a knife and rub the seasoning in again, then set aside for 20 minutes.

Add the ginger, garlic, cumin, paprika, chili powder, cream and garam masala. Mix well, cover and refrigerate for 6 to 8 hours, though longer will not hurt.

For the masala

Pour the sunflower oil into a large, preferably non stick lidded pan and set it over a medium-heat.
When the oil is hot, add the onions.
Stir and fry until they are brown, for about 8 minutes,
Add the ginger and garlic and continue to fry, stirring, for a minute.

Add the ground coriander, turmeric, chili powder and paprika. Stir for 10 seconds, then add a tbsp of yoghurt.
Stir and fry until it is well absorbed.
Add the remaining yoghurt in this way, a tablespoon at a time.

Add the tomatoes and fry for 4 minutes or until they turn pulpy.
Add the stock and 1/4 tsp salt and bring to a simmer gently for 15 to 20 minutes.
The sauce should turn thick.

Stir in the garam masala and cilantro leaves, taste and add more salt if necessary.
Shortly before you eat, preheat the grill to it’s highest setting.

Thread the chicken pieces onto 2 – 4 skewers – the flat sword-like ones are best.
Brush with 3 tbsp of oil and balance the skewers on the rim of a shallow baking tray, so that the meat is suspended and does not touch the tray.
Place about 5 inches from the source of the heat and grill for 6 minutes on each side, or until lightly browned, cooked through and charred in places.

When the chicken skewers are cooked, reheat the sauce and fold in the chicken.

Serve immediately