Place the chicken into a bowl big enough to get a good mix going.

On a medium heat in a large frying pan add 1 tablespoon of the oil leaving 2 tbs for later.

Let this warm up then add the chicken tikka but be careful not to overcrowd the pan (this can be done in a couple of batches if necessary.

Cook the tikka till it starts to brown a little stirring it over from time to time.

You want it a little undercooked if anything as it will finish cooking in the curry.

Take the tikka out of the pan and leave to one side.

In the same pan add the remaining oil and the dried spices and let them fry off. You should have a nice smell going on about now. Add the onions and the salt and mix in to the oil well.

After a couple of mins check the onions are cooked around the edges ( finely chopping the onions speeds up this process)

As soon as you notice they are starting to brown add the garlic and ginger paste stirring well into the onions for about a minute then add the fenugreek leaves and stir well. You should feel it sticking slightly to the pan. Add the DA spice mix, pepper and chilli powder with a splash of water to stop them burning.

(Take the pan off the heat if you think it’s too hot then put it back on when it’s cooled)

Keep mixing the spice to ensure they cook evenly.

After 45 seconds add the tomato purée and half a cup of water mix well and turn the heat up high.

As soon as you see the bubbles with the oil around them then turn down low and cook for 5 mins adding water a little at a time. Add the tikka and give it a good mix.

Turn up the heat to cook through the chicken and add water to get the consistency you require. If you find you have too much oil Simply drain it off. I personally like mine with visible oil.. add salt to taste.

Plate up and enjoy ❤️

Live life, love curry 🫶🏻