Chicken tikka masala

• 1.5 lbboneless skinless chicken thighs · cut into large chunks
• 1/2 cupplain Greek yogurt · for the marinade
• 2 tbspfresh ginger · grated, divided
• 5 clovesgarlic · grated, divided
• 2 tbspavocado oil
• 1large onion · finely chopped
• 2 tbsptomato paste
• 1 cancrushed tomatoes · 14 oz
• 1 tbspgaram masala
• 1 tspground cumin
• 1 tspsmoked paprika
• 1/2 tspturmeric
• 1/3 cuphalf-fat cream or full-fat yogurt · to finish
• 1small bunch cilantro · chopped

Methode

1. 1

   Marinate the chicken in yogurt first

   Yogurt, half the ginger and garlic, and a little of the spice mix, at least thirty minutes. The lactic acid tenderises the chicken and the yogurt clings so the surface chars rather than dries. This step is what makes the chicken taste like tikka and not just poached chicken in sauce.

2. 2

   Sear the marinated chicken hard, then set aside

   Get real colour on the marinated chunks in a hot pan, even a little char. You are not cooking them through here, just building the roasted flavour that defines the dish. They finish in the sauce. Do this in batches so the pan stays hot.

3. 3

   Bloom the spices in oil

   Cook the garam masala, cumin, paprika and turmeric in the oil with the onions for a minute until fragrant. Toasting the spices in fat wakes up their aromatic oils. Spices added straight to a wet sauce taste dusty and flat.

4. 4

   Cook the tomato paste until it darkens

   Fry the tomato paste with the onion and spices until it deepens from bright red to brick, about two minutes. This concentrates its sweetness and removes the raw tinny edge. It is a small step that adds a lot of depth.

5. 5

   Simmer to marry, then finish with a little cream

   Add the crushed tomatoes and a splash of water, return the chicken, and simmer fifteen minutes until the sauce thickens and the chicken is tender. Stir in a modest amount of cream or full-fat yogurt at the end for richness, off the boil so it does not split. You need far less than restaurant versions use.

6. 6

   Rest and finish with fresh ginger and cilantro

   A final grating of fresh ginger and a handful of cilantro off the heat lifts the whole pot. Let it sit five minutes before serving so the flavours settle. Serve with rice or naan to catch the sauce.