Chicken Tikka Masala

Ingredients

• 800 g chicken thighs, boneless, cubed
• 200 g plain yogurt
• 2 tbsp garam masala
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1 tbsp paprika
• 30 g ginger, grated
• 5 pieces garlic cloves, crushed
• 400 g tinned tomatoes
• 200 ml double cream
• 50 g butter
• 1 pieces onion, diced

Steps

1. 1
   Mix the yogurt with half the ginger and garlic, 1 tbsp garam masala, the cumin, coriander, paprika and salt. Marinate the chicken at least 4 hours, ideally overnight.
2. 2
   Thread onto skewers or spread on a rack and grill on the highest heat until charred at the edges, about 10 minutes. The char is the whole point — do not gently poach it.
3. 3
   Melt the butter and soften the onion until deeply golden, 12 minutes.
4. 4
   Add the remaining ginger and garlic and cook 2 minutes, then the remaining garam masala for 30 seconds.
5. 5
   Add the tomatoes, break them down, and simmer 15 minutes until the sauce darkens and the fat separates.
6. 6
   Blend the sauce smooth if you like, then stir in the cream.
7. 7
   Fold in the charred chicken with any resting juices and simmer 5 minutes. Serve with rice or naan.