It's similar to a Tikka Massala in that the chicken pieces are cooked separately in a marinade before being added to a cream and tomato sauce.
The spice mix first - whole spices were roasted and then whizzed in our spice grinder - cloves, cumin, coriander, fenugreek, cardamom and black pepper.
To this the powdered spices were added - hot chilli powder, paprika, turmeric and salt
Half of this spice mix was stirred into some thick yoghurt along with ginger and garlic paste and the cubed chicken was left to marinate for as long as possible.
Once marinated the chicken was threaded onto skewers and grilled.
For the sauce - onions, garlic and ginger were fried, then the remaining spice powder was added along with tomatoes, tomato puree and some water and it was left to simmer until soft. The sauce was pureed until smooth and a tub of creme fraiche was added, along with the cooked chicken.
We also made some naan bread to serve with the curry, which we cooked on a pizza stone in a very hot oven.
The finished dish went down very well, although there seemed to be rather too much sauce for the meat.
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