Step:

1. For marinating the chicken: make 2 slashes across each chicken breast with a sharp knife. Place the breasts in a dish 2. Mix the lemon juice and chilli powder and pour over the chicken, making sure it covers both sides evenly 3. Heat a small heavy-based pan over a medium heat and toast the cumin seeds, stirring all the time, take them off the heat when you smell the flavours being released

4. Put the cumin seeds into a mortar and pound with a pestle until they are ground to a powder. 5. Roughly chop the garlic cloves, 4cm ginger and onion and grind in a food processor until smooth, add some yoghurt if needed 6. Stir in natural yoghurt, garam masala, coriander and half of the ground cumin. Reserve the remainder for the sauce. 7. Pour the yoghurt marinade over the chicken breasts . Place it in a bag and refrigerate over night

8.

The next day, preheat a grill to its hottest setting with the grill-pan in place.

9. Take the chicken out of its marinade and arrange the pieces on the preheated grill pan. Grill near the top of the grill for 3-5 minutes on each side - until tender. Remove from the grill, save cooking juices, and keep warm while you make the sauce. 10. For the sauce: whisk the tomato puree with enough hot water to make up the volume to 200ml. Stir in the Greek yogurt, coriander,3cm grated ginger, sugar, lemon juice and remaining cumin. 11. Melt a small knob butter in a frying pan and pour in the sauce. Bring to a simmer, stirring, and when hot, add the cooked chicken pieces and juices. Season to taste, reheat and serve with freshly boiled brown rice and pitta bread