Spice Mix Ingredients: coriander seeds, cumin seeds, paprika, garlic, salt, turmeric, black pepper, garam masala (includes turmeric, fenugreek seeds, poppy seeds, ginger, yellow mustard seeds), cayenne.

Allergens: see ingredients in bold

Ingredients:

• 1 packet tikka masala spice mix (recipe card included)

• 3 tbsp vegetable oil

• 700g/1.5lbs chicken cut into strips, or large prawns

• Juice of half lemon (1-2 tbsp)

• 300ml/1/2 pint ‘secret sauce’

• 1 can chopped tomatoes

• 2 tbsp thick yoghurt or crème fraiche

• Handful fresh coriander, chopped, to serve

Recipe:

1. Mix half the spices with 1 tbsp oil and the lemon juice, add the chicken or prawns and leave to marinade for an hour or longer.

2. Heat 1 tbsp oil and fry the remaining spices until fragrant, then add the ‘secret sauce’ and tomatoes and simmer for about an hour.

3. Briefly fry the chicken separately in the remaining oil, then add this or the prawns to the sauce ten minutes before serving.

4. Add the yoghurt or crème fraiche, and cook until the flavours have been absorbed (about 10 minutes).

5. Serve with rice and flatbreads and scattered with the coriander.

Cook's Notes:

• If you are cooking this on its own you do not need the ‘secret sauce’; instead you can gently fry a finely chopped onion, add the spices, 2 cloves chopped garlic and a can of chopped tomatoes.

• To make a rather more sophisticated Chilli masala, add some small, chopped fresh chillies with the spices and omit the yoghurt/creme fraiche.

• To barbeque, mix all the spices with the lemon juice and yoghurt, and marinade the chicken pieces for a few hours before skewering and grilling. Serve with salad!