This dish has lots of delicious sauce that needs lots of fresh naan 

Ingredients
Either 6 chicken thighs cut into largish chunks, 250g large raw prawns or 300g lamb, cut into chunks
4 garlic cloves, peeled and finely chopped 
4cm ginger, peeled and finely chopped 
½ tsp salt 
2 tsp chilli powder 
1 tbsp paprika 
1½ tbsp lemon juice 
75ml natural yoghurt 
2 tbsp garam masala 
2  tsp ground turmeric - split 
½ tsp Kashmiri chilli powder * 
1 tsp Aleppo chilli powder * 
2 tsp ground cumin 
1 tbsp fenugreek leaves
50g butter
1 small onion, grated
1 green chilli, very finely chopped
1 tbsp curry powder 
3 cardamom pods, crushed 
1 black cardamom pod * 
1 tsp ground coriander 
100g tomato purée  
2 tbsps sugar 
2 tbsp ground almonds 
½ tsp amchoor powder 
400g passata 
1 chicken stock pot
100ml double cream

Method
If you are using cauliflower then cut into florets, drizzle with oil and salt and roast in a 180c oven for 25 minutes.

In a bowl put half of the garlic and ginger, the salt, 1 tsp chilli powder, 1 tsp paprika, the lemon juice and mix.  Add the cooked cauliflower, prawns or chicken then add them to the mix and cover and put into the fridge for 30 minutes.

Mix together the yogurt, 1 tsp garam masala, 1 tsp turmeric, the Kashmiri and Aleppo chilli powders (if you don’t have then replace with a tsp of ordinary chilli powder), 2 tsp paprika and 1 tsp cumin.  Add your protein and stir through to ensure everything is properly coated.  Cover and put back into the fridge for 3 hours.

Soak the fenugreek leaves in 2 tbsp water if you are using.

You want a char on your protein and the best way to do this is either on a braai (bbq) or under the grill. If you are grilling then you will need to preheat the grill to high.  Spread the meat out, ensuring you don’t put them too close together as they won’t cook evenly.  Cook until nicely charred all over but not burnt, turning for an even colour.

Meanwhile heat a heavy based pan over a medium heat and add 25g of the butter.  When the butter has melted add the rest of the garlic and ginger, the grated onion and the green chilli and cook for 2 mins.  Add the remaining chilli powder, garam masala and turmeric, curry powder and both cardamom pods and coriander. Stir well and cook until you can smell the aromas. Add the tomato purée, sugar, ground almonds and the amchoor powder and cook for a further minute so you cook out the raw tomato taste, add the passata and stock pot and cook for another couple of minutes, stirring to incorporate. 

Put your meat into the sauce and stir well to coat. Add the cream and stir through, add the fenugreek leaves and the remaining butter and stir until the butter has melted. Taste for balance and seasoning.  Despite the tomatoes, the sauce should not be too acidic.  If the balance is not quite right add another tsp of sugar or sprinkle of salt until you are happy with the balance.  You could also add a touch more butter or cream.

Serve with basmati rice and lots of naan bread to soak up the juices.

TIP: Different tomatoes and tomato purées have different acidity levels so may need more sugar, cream or butter to balance the flaours.

TIP: Different tomatoes and tomato purées have different acidity levels so may need more or less sugar/cream or dairy