Chicken Tikka Spinach Garlic Chilli Pathia

First make the quick chicken tikka. Mix the chicken pieces with the yoghurt, tikka paste and 1 teaspoon lemon juice, then leave for 10 minutes while you prepare the curry ingredients. If you have time, marinate for 30 minutes.

Heat 1 teaspoon oil in a hot frying pan and cook the marinated chicken for 5–6 minutes, turning often, until lightly charred at the edges and cooked through. Lift out and set aside. If using ready-cooked chicken tikka, skip this step.

For the curry, heat the 45ml oil in a curry pan or frying pan over a medium-high heat. Add the garlic paste, ginger paste and onion, then fry for 1–2 minutes until aromatic and starting to colour.

Stir in the spinach and cook for another minute so any excess water cooks off.

Add the mixed curry powder, chilli powder and crushed methi. Stir constantly for 30 seconds, adding a splash of base gravy if the spices start to catch.

Stir in the diluted tomato puree, garlic pickle, mango chutney and sriracha. Fry for 1 minute until the sauce looks glossy and the oil begins to separate slightly.

Add about half of the hot base gravy and bring it to a lively simmer, scraping the pan so the sauce picks up all the flavour from the base.

Add the cooked chicken tikka and simmer for 4–5 minutes, adding more base gravy a ladle at a time until the curry is the thickness you like.

Taste and balance the pathia: add the tablespoon of lemon juice near the end, then adjust with a little more chutney for sweetness, chilli for heat or lemon for sharpness.

Simmer for a final minute until the chicken is piping hot and the sauce is thick, glossy and clinging to the chicken.

Finish with chopped coriander and serve with pilau rice, naan or chips.