The first job is to make the marinade. Gather all of the spices together.

Next, add the spices to a mixing bowl and add the juice of half a lemon and the olive oil.

Mix all of this together and add 1 tbsp of water at a time until the marinade is thick and creamy.

Now, take the chicken thighs and remove any skin and bones.

Cut the thighs in half (quarters if using chicken breast) and place them into the marinade.

Mix the chicken and marinade together until the chicken is fully coated. Place kitchen film on top and marinate in the fridge for at least 1 hour and overnight if you can.

First, heat the vegetable oil in a skillet. Once hot, add the chicken and, whilst stirring, fry for 3 minutes only. Now, remove from the pan and set aside. The chicken will finish cooking in the sauce.

Using the same pan as used for the chicken add the butter and melt over medium heat. Once melted add the onions and dry for around 3 minutes.

Add the garlic and ginger and fry for a further one minute.

Now, add the garam masala, cumin, turmeric, and ground coriander. Stir this in and heat through for around 30 seconds.

Now, add the tomato passata, chili powder and salt and simmer for 10-15 minutes on low heat. If the sauce becomes too thick add a little water.

Finally, add the cream and chicken and cook through for another 8-10 minutes until the chicken has cooked through.

And there you have it. Aromatic tandoori chicken tikka masala. Garnish with freshly chopped coriander and serve with basmati rice and naan bread. Yum!