Chicken Tikka Masala

Method

1. Cut the chicken into 3 cm chunks and pat dry with paper towels. In a bowl, mix the yogurt, Kashmiri chili powder, garam masala, turmeric, garlic, ginger, lemon juice and salt, then add the chicken and coat every piece. Cover and refrigerate for at least 30 minutes, or overnight if you can.

   Add in this stepBoneless chicken thighs 300 gPlain unsweetened yogurt 70 gKashmiri chili powder 1 tspGaram masala ½ tspGround turmeric ¼ tspGrated garlic 1½ tspGrated fresh ginger 1½ tspLemon juice 2 tspSalt ½ tsp

2. Heat part of the oil in a 26 cm frying pan (×2 means cook in two batches) over high heat until it shimmers. Shake the excess marinade off the chicken and lay the pieces in a single layer, not touching. Turn them once the underside has dark brown charred spots and cook for 6 min in total. The inside may still be slightly pink; it finishes in the sauce. Move to a plate and leave the browned bits in the pan: they are flavour.

   Add in this stepVegetable oil 0.6 tbsp

   high heat

3. Add the rest of the oil to the same pan and sizzle the cumin seeds for about 20 seconds until fragrant. Add the onion and green chili and cook over medium heat for 9 min, stirring often, until deep golden. Well-browned onion is what makes the sauce sweet and rich.

   Add in this stepVegetable oil 0.9 tbspCumin seeds ½ tspOnion, finely chopped 150 gGreen chili, thinly sliced 1

   medium heat

4. Stir in the garlic and ginger for 1 minute, then lower the heat briefly and add the ground coriander, Kashmiri chili powder and tomato paste; stir for 30 seconds, as ground spices scorch easily. Add the tomatoes and salt and simmer over medium-low heat for 10 min, until the tomatoes have completely broken down and oil glistens at the edges.

   Add in this stepGrated garlic (sauce) 1½ tspGrated fresh ginger (sauce) 1½ tspGround coriander 1 tspKashmiri chili powder (sauce) ¾ tspTomato paste 1 tbspTomatoes (fresh, chopped, or canned chopped) 300 gSalt (sauce) ¾ tsp

   medium-low heat

5. Pour in the water and crush any lumps with your spatula (for a smoother sauce, blend it now). Return the chicken and its resting juices, cover and simmer over medium-low heat for 8 min. Cut the largest piece: it is done when there is no pink inside and the juices run clear.

   Add in this stepWater 100 ml

   medium-low heat

6. Stir in the cream, sugar and garam masala, crush the kasuri methi between your palms over the pan and simmer over low heat for 2 min more; do not let it boil hard once the cream is in. Taste, adjust the salt, scatter over the coriander and serve with basmati rice or naan.

   Add in this stepHeavy cream 70 mlSugar ½ tspGaram masala (to finish) ½ tspKasuri methi (dried fenugreek leaves) ½ tspFresh coriander (cilantro), chopped 2 tbsp

   low heat