Tandoori spiced chicken

For the marinade, mix together 1 crushed garlic clove, 5ml (1 tsp) ground turmeric, 5ml (1 tsp) ground cumin, 2,5ml (½ tsp) crushed coriander seeds, 5ml (1 tsp) salt, 5ml (1 tsp) tikka powder, 15ml (1 tbsp) lemon juice, 5ml (1 tsp) lemon pepper, 45ml (3 tbsp) tomato purée, 5ml (1 tsp) brown sugar.

Place 8 pieces of chicken in a bowl, rub in the marinade and refrigerate overnight. For the coriander paste, fry 1 small chopped onion in a little oil and add a handful of fresh chopped coriander, 2 seeded and chopped green chillies and 125ml (½ cup) fresh cream. With a hand blender, process until smooth and refrigerate until needed. Heat 15ml (1 tbsp) oil in a large heavybased pot over moderate heat.

Add the chicken pieces and 250ml (1 cup) water and cook, mixing frequently, for about 10 – 15 minutes. Add the coriander paste and lower the heat. Cook until the chicken is cooked and the sauce is thick, about 10 – 15 minutes. Add more water if necessary. Spoon the chicken and sauce into a large roasting dish and place under a hot grill for 5 – 10 minutes. Garnish with fresh herbs and serve with toasted pita wedges or roti.