Chicken tikka soup

Method

1. First make the marinade. Place the yogurt, ginger, garlic, chilli, paprika, turmeric, white pepper, cumin, cardamom, salt, mace and nutmeg in a food processor. Blend into a paste.

2. Coat the chicken pieces in the marinade, rubbing it in thoroughly. Leave to marinate in the refrigerator for 3 hours.

3. Remove the chicken from the marinade and char-grill or barbecue for about 5-10 minutes on each side, until cooked through. Reserve the excess marinade for the soup.

4. Melt the butter in a large heavy-based saucepan. Add in the onion, chilli, ginger, garlic and garam masala, mixing well.

5. Cover the pan and cook over a very low heat, stirring now and then, for 5 minutes.

6. Meanwhile, heat up the stock in a separate pan.

7. Add the excess marinade to the onion mixture. Stir in the flour and cook, stirring often, for 2-3 minutes.

8. Add the chicken stock and the lentils, bring to the boil and simmer for a few minutes. Blend in a food processor until smooth.

9. Return the soup to the pan, gently heating through and stir in the yogurt, cream and the chopped coriander.

10. Season with salt to taste, lay the char-grilled chicken on top and sprinkle with the coriander leaves. Drizzle with a little yogurt and serve.

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Ingredients

600g chicken fillets, cut into large chunks
50g butter or ghee
200g Onions, chopped
1 tsp chopped red chilli
1 tsp chopped root ginger
1 tsp chopped garlic
1 tsp Garam masala
1 litre fresh chicken stock
50g plain flour
200g Puy lentils, cooked
125ml plain yogurt, plus extra for drizzling
150ml double cream
small bunch of Coriander, chopped, a few leaves reserved for garnish
Salt

For the marinade:

125ml plain yogurt
2 tsp chopped root ginger
2 tsp chopped garlic
1 tsp chopped red chilli
1 tsp Paprika
1 tsp Turmeric
1/2 tsp white pepper
1/2 tsp ground cumin
1/2 tsp ground cardamom
1/2 tsp Salt
1/2 tsp ground mace
1/2 tsp ground nutmeg

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