Chicken tikka masala

• 150 g Yoghurt (thick plain, for the marinade)
  Swaps (1)
• 30 g Butter (or ghee)
  Swaps (2)
• 2 u Onion (finely chopped)
• 1 teaspoon Salt (plus more to taste)
• 1 teaspoon Sugar (only if the tomatoes are sharp)
• 1 u Green Chilli (chopped) (optional)
• 3 teaspoons Chilli Powder (Kashmiri, 2 for the marinade and 1 for the sauce)
• 3 tablespoons Vegetable Oil (1 for the marinade and 2 for the sauce)
• 1 handful Coriander (fresh, chopped)
• 1 teaspoon Paprika (sweet)
• 2 tablespoons Tomato Puree (double-concentrated)
• 2 teaspoons Ground Cumin (1 for the marinade and 1 for the sauce)
• 1 tablespoon Lemon Juice
  Swaps (1)
• 800 g Chicken Thighs (boneless and skinless, in 4 cm chunks)
  Swaps (1)
• 1 teaspoon Turmeric (half for the marinade and half for the sauce)
• 2 teaspoons Ground Coriander
• 2 tablespoons Ginger Garlic Paste (1 for the marinade and 1 for the sauce)
• 3 teaspoons Garam Masala (1 for the marinade and 2 for the sauce)
• 1 tablespoon fenugreek (dried leaves (kasuri methi)) (optional)
• 400 g Chopped Tomatoes (tinned)
• 150 ml Whipping Cream
  Swaps (1)
• 200 ml Water

Instructions

1. 1

   In a bowl, mix the yoghurt, 1 tablespoon of ginger-garlic paste, the lemon juice, 2 teaspoons of chilli powder, 1 of cumin, 1 of garam masala, half a teaspoon of turmeric, the salt and 1 tablespoon of oil. Coat the chicken well in the marinade, cover and refrigerate for at least an hour, ideally overnight.

   60 min

2. 2

   Heat the grill to its highest setting. Thread the chicken onto skewers or spread it on a rack set over a lined tray, with the pieces not touching. Grill about 10 cm from the heat, turning once, until the edges are browned and lightly charred. It can still be a little underdone inside: it will finish cooking in the sauce.

   12 min

3. 3

   Meanwhile, heat the rest of the oil with the butter in a pan and fry the onion with a pinch of salt until deep golden. Add the green chilli and the rest of the ginger-garlic paste, cook for a minute, then add the ground coriander, the rest of the cumin, chilli powder and turmeric, and the paprika. Stir for 30 seconds without letting them burn.

   15 min

4. 4

   Add the tomatoes, tomato purée and the sugar if needed, and cook until the sauce thickens and the oil begins to separate. Add the water and, if you want it smooth like a restaurant sauce, blend it.

   15 min

5. 5

   Add the grilled chicken and all its juices to the sauce and simmer gently until cooked through, with no trace of pink.

   10 min

6. 6

   Stir in the cream and the rest of the garam masala, and crumble the kasuri methi between your palms over the pan. Bring to a gentle bubble, check the salt and serve topped with fresh coriander.

   3 min