Masala Sauce for Chicken Tikka Masala

• 3 tbsp butter or ghee
• 1 large onion, finely chopped
• 1 in fresh ginger, finely grated
• 4 cloves garlic, finely minced
• 1½ tsp cumin seeds
• 1½ tsp mustard seeds
• ½ tsp powdered fenugreek
• ½ tsp powdered paprika
• 4 cardamom pods, lightly bashed
• 1 large piece cinnamon
• 1 tbsp tomato purée
• 50g ground almonds
• 1 tsp soft brown sugar
• 1 tbsp malt vinegar
• 680ml passata or fine sieved tomatoes
• 350ml water
• 100ml crème fraîche or double cream
• fresh coriander leaves to serve

Heat 2 tbsp of the ghee or butter in a large shallow pan with a lid.

Cook the onions for 15 mins over a medium heat until starting to brown.

Add in half the ginger and garlic paste and cook until fragrant, about 2 mins.

Add the spices and remaining garlic and ginger paste, and cook for 2 mins.

Stir in the tomato purée, ground almonds, sugar and vinegar.

Cook for about 1 min.

Pour in the passata/tomatoes and the water.

Bring to a simmer, then cook on a very low heat, stirring occasionally, until you have a thick, fragrant sauce - up to 2 hours.

Can be kept chilled in the fridge for up to 48 hrs until ready to mix with the Tandoori Chicken Tikka.

To make Chicken Tikka Masala

Reheat the sauce gently over a medium-low flame

Add in the Tandoori Chicken Tikka

Stir in crème fraîche or double cream, garnish with chopped coriander leaf and serve hot with naan and Coconut Lemon Rice