Step 1

To make the marinade, toast the garam masala, cumin and coriander seeds in a dry frying pan until fragrant. Tip into a pestle and mortar with the chilli powder and paprika, then grind until smooth. Transfer to a non-metallic bowl with the rest of the marinade ingredients and mix well. Add the chicken, mix to coat, then cover and chill for 4 hours or overnight.

Step 2

For the sauce, heat the oil in a pan over a medium heat, add the onion and cook for 10 minutes until softened and starting to brown. Add the masala spices and ginger and cook, stirring, for 2 minutes more.

Step 3

Stir in the ground almonds, baby plum tomatoes, sugar and a splash of the stock, then cook for 10 minutes until the tomatoes have burst and made a thick sauce. Add the passata and the rest of the stock, bring to the boil, then simmer for 10 minutes. Remove from the heat and whizz with a stick blender until smooth.

Step 4

Heat the grill to medium. Thread the chicken pieces onto the skewers and grill for 5 minutes on each side or until cooked through and lightly charred.

Step 5

Return the sauce to the heat, stir in the cream and heat through. Stir the chicken into the sauce and serve with steamed rice, hot parathas, raita and coriander (see tip).