For this easy chicken masala, you will need:

4 boneless and skinless chicken breasts, cut into cubes
125ml yoghurt
70ml sour cream
juice of one lemon
1 tbsp grated ginger
1 tbsp minced garlic
1/2 onion, finely chopped
2 tbsp of chopped fresh coriander
1 tsp chilli powder
1 tbsp cumin
1 tbsp curry powder
80g butter
salt and pepper

(serves 6)

Mix chicken with everything except the onion, coriander, butter and sour cream. Refrigerate for at least 3 hours. Remove excess spice coating (but keep for later) from chicken and grill under a preheated grill at 200°C (400°F) for 10 minutes, turning once in the halfway through.

Melt butter in a non-stick frying pan, add the excess spices removed from the chicken and onion and fry for 2 minutes. Add the chicken and cook for another 5 minutes. Stir in the sour cream, sprinkle coriander over the top and serve with basmati rice.