Chicken Makhani

Preheat the oven to 475°F

Boil a kettle

In a large bowl, add the chicken with 1 tbsp vegetable oil, yogurt, cayenne, garam masala and a pinch of salt

Transfer the marinated chicken to a baking tray and put in the oven for 6-8 min or until the chicken is slightly charred (you'll be cooking this in the curry later!). Set aside.

Once the chicken is charred, turn the oven down to 395°F

Add the cashew nuts to a bowl, cover with boiled water and set aside for 5-6 min or until softened

Drain the soaked cashews

Add the cashews, chopped ginger, chopped garlic and chopped onion to a food processor and blitz to form a paste – this is your cashew paste

Heat a large, wide-based pan with a generous drizzle of vegetable oil over a medium heat

Once hot, add the whole cloves and cook for 1-2 min

Add the cashew paste and tomato paste and cook for 8-10 min or until fragrant and the onions have softened. Add some more vegetable oil if the pan is looking a little dry

Once fragrant, add the chicken tikka (and any juices) to the pan with the Knorr chicken stock cube and 150-250ml boiled water

Cook for 8-10 min or until the chicken is cooked through (no pink meat!) and the sauce has thickened to a curry-like consistency.