Dina’s chicken tikka masala 🥘 Serves 6 Takes 55 mins plus at least 1 hr marinating 950g pack chicken breast fillets, cut into 2.5cm cubes fresh coriander, roughly chopped (optional) garlic & coriander naan, to serve (optional) For the marinade: 200g 0% fat Greek yogurt 2 tbsp garlic & ginger paste 1 tsp garam masala 1 tsp ground cumin 1 tsp fine sea salt 2 tsp paprika ½ lime, juiced For the sauce: 60g ghee 1½ tbsp garlic & ginger paste 1 onion, roughly chopped 1 tsp cumin seeds 1 tbsp Kashmiri chilli flakes ½ tsp chilli powder ½ tsp garam masala 2 tsp ground coriander ½ tsp fine salt 500g passata 2 tsp dried fenugreek leaves 150ml single or whipping cream, plus 25ml to serve 1. Whisk together all the ingredients for the marinade in a large bowl. Add the chicken and toss well to coat. Marinate for at least 1 hr or overnight in the fridge. 2. When ready to cook, heat the ghee in a lidded frying pan over a medium heat. Cook the garlic & ginger paste, onion, cumin seeds and chilli flakes ...