Cut the chicken thigh fillets into bite sized pieces and pop them into a bowl.

In a separate bowl, add the yoghurt, garlic, ginger, paprika, cumin, turmeric, chilli powder, cinnamon, and lemon juice. Mix until it’s well combined.

Spoon half of the marinade into a saucepan, and then spoon the remaining marinade into the bowl of chicken pieces. Stir to completely coat the chicken.

Thread the chicken onto 4 skewers. Season each one with salt and pepper. You can cook these in various ways. I chose to pan fry them until they were golden brown all over and cooked through. You can also cook these in the oven, air fryer, or even on the bbq.

To make the sauce, add the tomato paste to the saucepan with the marinade in it, then cook it over a medium heat for about 2 minutes. This will release all the flavours.

Pour in the double cream, then bring it to a simmer and cook just until it thickens slightly. Once it’s the right consistency, add the chopped coriander and taste for seasoning.

Dish the tikka kebabs up with rice (or any other side dish) and then pour over the creamy tikka sauce. Enjoy.