6 boned chicken thighs, about 1 1/2 pound in total, skinned
Juice of 2 limes
1 teaspoon paprika
1 1/2 teaspoon cumin seeds
1/2 teaspoon coriander seeds
2 shallots, roughly chopped
15/8 in (4 cm) piece fresh root ginger, roughly chopped
2 green chillies, deseeded and roughly chopped
125g plan Greek-style yogurt
1/2 teaspoon ground garam masala
1 tablespoon vegetable oil
400g canned chopped tomatoes
1 rounded teaspoon tomato puree
Handful of coriander leaves, roughly chopped
1 teaspoon lime juice
1/2 teaspoon caster sugar
1 3/4 oz unsalted butter
4 fl oz (125 mL) single cream
Cut the chicken thighs into 1 1/4 in (3 cm) chunks. Combine the lime juice and paprika and mix with the chicken. Leave on one side while you roast and grind the cumin and coriander seeds (Roasting and grinding spices).
Put the shallots, garlic, ginger and chillies into a food processor. Drain the lime juice and paprika mixture from the chicken and add to the onion mixture. Process until smooth.
Tip into a mixing bowl and stir in the yogurt, garam masala and add half the coriander and cumin powder.
Pour the spiced yogurt mixture over the chicken, turning every piece so that it’s evenly coated. Cover with cling film and marinate overnight in the fridge. If you can, flip the chicken over once or twice while it’s marinating.
Preheat the grill, with the grill pan in place, to its hottest setting.
Take the chicken out of the yogurt marinade and arrange on the hot grill pan. Drizzle with the oil and grill for about 5 minutes on each side or until beginning to char around the edges.
Pour any cooking juices into a bowl and skim off any fat. Keep the chicken warm while you make the sauce.
Combine the tomatoes, tomato puree, coriander leaves, ginger, lime juice, sugar and remaining cumin and coriander powder in a blender or food processor and process until smooth.
Heat the butter in a saucepan and, when melted, add the spiced tomato mixture and cream. Bring to simmering point, then strain in the reserved cooking juices and add the cooked chicken pieces. Reheat and serve piping hot, with Indian breads.