4 x 150g trimmed chicken breasts cut into cubes

200ml natural yoghurt

juice 1 lime

1 tbsp minced garlic

25mm piece ginger, grated

1 tsp cumin

1 tbsp ground coriander

1 tsp garam masala

pinch paprika


lemon juice and butter for grilling

1 grated onion

grated 25mm piece ginger

2 cloves crushed garlic

100g tomato puree

2 tsp garam masala

pinch chilli powder

2 small red chillies

100g butter

200ml double cream

fresh coriander

200ml water

salt and pepper


1. Mix the yoghurt and other marinade ingredients together . Cover the chicken well. Cover and chill 12 hours. Thread on to metal skewers

2. Grill under hot grill for 6-8 minutes, turning occasionally and basting with lemon.

3. To make the sauce, fry the onion until golden in the butter

4. Add ginger and garlic and cook for 1 min

5. Add tomato puree, chilli and chilli powder, garam masala and water then cook out for 2-3 minutes

6. Lower the heat, add the cream, stir well, cook for about 1 minute

7. Stir in the cooked chicken and serve with naan bread and rice

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