Cut the chicken breasts into quarters and marinate in 2 tablespoons of vegetable oil with 30g of the tikka masala curry paste. Place in the fridge for 30 – 60 minutes.

Blend the red onions, garlic and ginger in a food processor to a smooth paste. Fry with canola oil for 3 minutes over a low heat in a Le Creuset 30cm Signature Buffet Casserole.Add the remaining 70g tikka masala paste and fry for 2 minutes until fragrant. Add the coriander, chillies, canned tomatoes and tomato paste. Mix to combine and slowly simmer for 8-10 minutes, stirring every so often until the sauce thickens. Add the coconut milk or cream and simmer for another 30 – 40 minutes. Add a little chicken stock to loosen the sauce to the preferred consistency. Season to taste.

Add the butternut, beetroot and roast baby brinjals to the finished curry. Thread the marinated chicken breast quarters onto skewers and place on a baking tray under a hot grill, turning after 3-4 minutes, they should have a slight char. Once the chicken is cooked, remove from the heat, squeeze over lemon juice.

Serve with the pink pickled onions, fresh coriander, Greek yoghurt and naan bread.