Pistachio Chicken Tikka Masala and Chips

Directions

1. 1

   Marinate the chicken in a mix of ground cumin, lemon juice, garam masala, crushed garlic, cayenne pepper, salt, a little yoghurt and oil for at least 8 hours or overnight.

2. 2

   Skewer them for cooking.

3. 3

   Gently fry a couple of chopped onions in ghee until they turn golden and begin to char (it’ll take about 30-40 minutes).

4. 4

   Lob in some chopped ginger, 4 tbsp chopped pistachios, 2 chopped tomatoes, a tsp cayenne pepper, a tsp paprika, crushed garlic, chicken stock and salt - simmer for 20-30 minutes then stir in a tbsp of garam masala.

5. 5

   Stir, allow to cool then blitz in a blender for a few seconds.

6. 6

   Return to the pan on a very low heat.

7. 7

   Cook the chicken skewers under a very hot grill for 15 minutes, turning twice (please ensure they are cooked through).

8. 8

   Unite with freshly cooked chips in a bowl and douse with the sauce.