Step 1

Heat the ghee/oil in a large pan or wok over medium high heat

Step 2

When bubbling hot, add the cumin, turmeric, paprika, coriander powder, fenugreek leaves and garam masala.

Step 3

Stir the spices around in the hot oil for about 30 seconds and then add the tomato paste and garlic and ginger paste.

Step 4

Continue stirring all the ingredients for another 30 seconds and then add the heated curry sauce.

Step 5

Bring to a simmer and add your chicken tikka.

Step 6

Simmer for about a minute and pour in the cream and red dye if using.

Step 7

Add the butter and stir until it melts into the sauce.

Step 8

Stir in the fresh coriander, season with salt and pepper and finish with a squeeze or two of lemon.