Chicken Tikka Masala

Let's cook

1. 1

   Marinate

   Combine the yoghurt, lemon juice, half the garlic and ginger, and half of each ground spice. Coat the chicken thoroughly and refrigerate at least 4 hours, ideally overnight.

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   The yoghurt acid tenderises the thighs and the marinade is where most of the depth comes from. Four hours minimum.

2. 2

   Char the chicken

   Spread the chicken on a foil-lined tray and grill on the highest setting, 6 inches from the element, for 12–15 minutes until blackened in patches. You want char, not just cooked.

   💡

   Those blackened edges are the "tikka" in tikka masala. Pale chicken makes a flat curry.

3. 3

   Bloom the spices

   Melt the ghee in a heavy pot over medium heat. Cook the onion 8 minutes until soft and golden, then add the remaining garlic, ginger, and spices. Stir constantly for 60 seconds until intensely fragrant.

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   Frying the spices in fat rather than adding them to liquid is what unlocks them. Sixty seconds, stirring, no longer or they burn.

4. 4

   Build the sauce

   Add the crushed tomatoes and sugar. Simmer uncovered for 20 minutes, stirring occasionally, until noticeably darkened and thickened and the oil begins to separate at the edges.

5. 5

   Combine

   Add the charred chicken along with every drop of juice from the tray. Simmer 10 minutes so the flavours marry.

6. 6

   Finish with cream

   Lower the heat, stir in the cream, and warm through without boiling. Season with salt, top with cilantro, and serve with rice.

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