Chicken Tikka Loaded Masala Sweet Potato Fries

Preheat the oven to 220°C/ 200°C (fan)/ gas 7, take your chicken out of the fridge, open the packet and let it air

Cut your potato[es] (skins on) into fries then add the fries to a baking paper-lined baking tray (or two!) with a drizzle of vegetable oil, your garam masala and a pinch of salt and pepper, give everything a good mix up and put the tray[s] in the oven for 20-25 min or until golden and crisp – these are your masala fries

Add 1 tbsp per person of your natural yoghurt (you'll use the rest later!) to a large bowl with your curry powder, ginger & garlic paste and a generous pinch of salt and pepper

Give everything a good mix up – this is your tikka-style marinade

Add your chicken to the tikka-style marinade, give everything a good mix up and set aside for later – this is your marinated chicken

Dice your cucumber very finely

Dice your tomato[es] finely

Add your tomato paste to a small bowl with your tamarind paste, 1/2 tsp [3/4 tsp] [1 tsp] sugar and 1 tbsp [1 1/2 tbsp] [2 tbsp] cold water

Give everything a good mix up and pop in the microwave for 20 secs or until warmed through and slightly thickened – this is your tamarind ketchup

Heat a large, wide-based pan (preferably non-stick), over a medium-high heat with a very generous drizzle of vegetable oil

Once hot, add the marinated chicken and cook for 6-7 min on each side until lightly charred and cooked through (no pink meat!) – these are your chicken tikka strips

Tip: Cooking for 4 or more? Use 2 pans!