Chicken Tikka 
500g boneless and skinless chicken thigh pieces cut into cubes. 
3 garlic cloves finely minced 
1 cm piece of ginger, finely grated 
½ tsp salt 
1 tsp of chilli powder 
2tbsp of lemon juice 
50ml of natural yogurt or crème fraiche 
1 ½ tsp coriander powder 
1 tsp of roasted cumin powder 
1 tsp of turmeric powder 
1½ tsp of coconut oil 
2 tbsp of coconut oil 
5 garlic cloves finely minced 
3cm piece of ginger, finely grated 
2 tsp of coriander powder 
1 tsp of roasted cumin powder 
1 tsp of turmeric powder 
1 tsp of chilli powder 
1 tsp of dried red chilli flakes 
½ a tsp of salt 
250ml of tinned chopped tomatoes or 250g of peeled and chopped ripe fresh tomatoes 
The juice of ½ a lemon 
250 ml crème fraiche 



1. Place the chicken in a bowl with the garlic, ginger, salt, chilli powder and lemon juice. Mix well and cover with cling film and put in the refrigerator for 30 mins. 
2. Mix together the crème fraiche, turmeric, coriander and cumin and add to the chicken, make sure the chicken is well coated with the mix. Refrigerate for 4-5 hours or overnight. 
3. Preheat the oven to 200C. Place the marinated chicken pieces on a grill rack set on a baking tray and bake for 10-12 mins. Brush the chicken pieces some coconut oil and turn. Grill for another 10-12 mins. 
4. For the Masala, heat the coconut oil in a pan and add the garlic and ginger. Cook for a min and then coriander, cumin powder, turmeric, chilli flakes and chilli powder. Stir well and fry for 1-2 mins until aromatic. Stir in the chopped tomatoes and salt and cook down until the masala reduces by ¼ and the oil separates. Add the chicken tikka to the sauce and stir well. Lastly, the crème fraiche to the sauce stir continuously until the sauce is smooth. Pour in the lemon juice and serve hot.