Chicken Tikka Masala

Charred marinated chicken in a silky, spiced tomato cream sauce. The tikka and the masala are two separate operations — don't skip the char.

1. 1

   Mix all marinade ingredients. Score chicken pieces deeply so marinade penetrates. Coat thoroughly.

2. 2

   Marinate at least 4 hours, ideally overnight in the fridge.

3. 3

   Grill on a very hot grill or under a broiler at maximum heat, turning once. You want deep char marks and some blackened bits — this is the entire point of tikka.

4. 4

   Rest 5 minutes, then cut each piece in half.

5. 5

   Heat oil in a wide pan. Cook onions until deep golden, 20-25 minutes.

6. 6

   Add garlic and ginger, cook 3 minutes. Add all dry spices, stir 1 minute.

7. 7

   Add tomatoes, crushing them. Add sugar. Simmer 20 minutes until very thick and reduced.

8. 8

   Blend sauce until completely smooth. Return to pan.

9. 9

   Add cream, simmer 5 minutes. Add grilled chicken tikka pieces.

10. 10

    Simmer together 10 minutes. Finish with kasuri methi.

11. 11

    Serve with basmati rice and naan.