Creamy Chicken Tikka Kebabs

In a large bowl, mix together the yoghurt, minced garlic, minced ginger, paprika, cumin, turmeric, chilli powder, and cinnamon until well combined.

Add the lemon juice to the bowl and stir to incorporate.

Spoon half of the marinade into a saucepan and set aside for later use.

Add the chicken pieces to the remaining marinade in the bowl, making sure they are fully coated.

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the chicken to marinate.

Preheat a grill, oven, or air fryer to cook the chicken. If using a grill or oven, preheat to medium-high heat (around 400°F). If using an air fryer, preheat to 400°F.

Thread the marinated chicken pieces onto 4 skewers, leaving a small space between each piece.

Season the chicken with salt and pepper to taste.

Cook the chicken skewers until they are golden brown and cooked through, which should take around 15-20 minutes, depending on the cooking method.

While the chicken is cooking, heat the reserved marinade in the saucepan over medium heat.

Add the tomato paste to the saucepan and cook for 2 minutes, stirring constantly, until the paste is fragrant.

Pour in the double cream and stir to combine. Bring the mixture to a simmer and cook until it has thickened slightly, which should take around 5 minutes.

Stir in the chopped coriander and adjust the seasoning as needed.

Once the chicken is cooked, serve the kebabs with the creamy tikka sauce spooned over the top. You can serve with rice, naan bread, or any other sides you prefer.