Chicken Tikka Masala

Marinate the chicken: Combine yogurt, lemon juice, ginger-garlic paste, 1.5 tsp Kashmiri chili powder, 1.5 tsp garam masala, turmeric, 1 tsp salt, and 2 tbsp oil. Add chicken pieces and mix well. Marinate for at least 30 minutes at room temperature, or up to 12 hours refrigerated. The lemon juice and yogurt tenderise the meat significantly.

About 30 min

Tip: Thread on metal skewers after marinating for easier grilling and more even char.

Grill the tikka: Grill or broil the chicken pieces at maximum heat (grill pan, outdoor grill, or under a broiler at 250°C / 480°F) for 5-6 minutes per side until well-charred in spots and fully cooked through. The char and smokiness is the defining flavour of tikka masala — do not skip this step by just pan-frying. Set aside on a plate, tenting loosely with foil.

About 12 min

Make the masala base: Heat butter and remaining oil in a heavy-based pan over medium heat. Add onion and cook for 10 minutes until deep golden. Add minced garlic, remaining ginger-garlic paste, cumin, coriander powder, remaining Kashmiri chili powder, and cook for 2 minutes until fragrant. Add tomato passata, ½ tsp salt. Simmer for 10-12 minutes, stirring, until the sauce thickens and the oil appears around the edges.

About 15 min

Finish the sauce: Pour cream into the sauce and stir. Add grilled tikka pieces along with any resting juices. Stir in remaining garam masala and crushed kasuri methi. Simmer for 8-10 minutes until the chicken is glazed and the sauce coats it thickly. Taste and adjust salt. The sauce should cling to the chicken, not be soupy.

About 10 min

Serve: Transfer to a warmed bowl. Garnish with a swirl of cream and a pinch of garam masala. Serve immediately with garlic naan or roti. For a restaurant-style finish, add a small knob of cold butter on top at the moment of serving.

About 2 min

Tip: Sprinkle a tiny amount of dried fenugreek leaves and a pinch of smoked paprika over the top for a fragrant garnish.