Method

Blitz the ginger, garlic and tikka masala paste in a food processor. Add the yoghurt and combine. Put the marinade and the chicken pieces in a non reactive container and marinate for up to 24 hours in the fridge. When ready to cook, season with salt and pepper and heat the bbq plates (see tip) so the chicken will be cooked on a low heat (indirect heat). Make sure the hot plate is clean and oiled. Add the chicken and cook for 10 – 15 minutes each side ensuring that the pieces don’t burn. Breast meat, which cooks faster than thighs or drums, will need to come off the grill after a total cooking time of 15 – 20 minutes.

Alternatively cook the chicken in the oven at 200°C for 30 – 40 minutes removing the breast when it is cooked.

To prepare the asparagus heat the oil gently in a fry pan, add the cumin, black mustard seeds and garlic and cook gently until fragrant. Add the chilli flakes and lemon juice and set aside. Lightly oil the asparagus and grill on hot plate for 3- 4 minutes or until tender. Put onto a platter and spoon over the dressing.

Serve chicken with asparagus and serve with rice or grilled roti.