We love entertaining in the autumn; it’s the perfect time to get your friends over, huddle round the firepit and get cooking proper comfort food. This curry was inspired by a great friend of ours, and the aroma and flavours of this dish are just too good for words. Cooked on our Kadai firepit.

Ingredients

Serves 4

INGREDIENTS – marinade

4 large chicken breasts, cubed

½ lemon

½ tsp salt

100g natural yoghurt

1 tsp Kashmiri chilli powder

1 tsp garam masala

INGREDIENTS – sauce

1 onion, chopped

1½ tbsp garlic & ginger paste

400g tin chopped tomatoes

½ tsp Kashmiri chilli powder

Pinch of sugar

30g ghee or 2 tbsp veg oil

125ml water

1 tbsp tomato puree

½ tsp garam masala

½ tsp ground cumin

½ tsp ground coriander

Whole cinnamon stick, broken in half

250g cherry tomatoes, halved

125ml double cream

Salt & pepper

Method

1. Combine the marinade ingredients in a glass dish with the chicken, cover and leave in the fridge for a minimum of 4 hours but preferably overnight.

2. Thread the chicken on to skewers and chargrill. Charring the chicken before adding to the curry prevents the breast meat from drying out during the extra cooking.

3. Put the onion, garlic and ginger paste in a blender and whizz to a paste. Add the tomatoes, chilli powder, sugar and a pinch of salt and whizz again until blended.

4. Melt the ghee or oil in your wok/kadai over the coals. Add the tomato mixture and water and stir in the tomato paste. Simmer for 5 minutes, stirring occasionally.

5. Stir in the spices and cinnamon stick. Add the chicken pieces and simmer gently for another 15-20 mins. Throw in cherry tomatoes, heating through for a few minutes. Taste and adjust seasoning if required.

6. Finally stir through the cream and serve garnished with chopped fresh coriander.