Marinade:

• 800/1.8lb Chicken Tenderloins, cut into bite sized chunks
• ½ Cup Plain Yoghurt
• 1 Tbsp Lemon Juice
• 1 Tsp Turmeric
• 2 Tsp Garam Marsala
• ½ Tsp Mild Chilli Powder
• 1 Tsp Ground Cumin
• ½ Tsp Ground Coriander
• 2 Tsp 2 Fresh Ginger, grated or 1 Tsp Ginger Paste
• 2 Cloves Garlic, minced
• ½ Tsp Salt

Curry Sauce:

• 30g/2 Tbsp Butter
• 1 Cup/250ml Tomato Passata (Tomato Puree)
• 1 Cup/250ml Double Cream/Heavy Cream
• 2 Tsp Sugar
• Salt & Pepper