Chicken Tikka Masala

Method

1. 01

   Marinate the chicken

   Mix the 800 g chicken with the 200 g yoghurt, 25 g ginger-garlic paste, 15 ml lemon juice, 3 g chilli powder, 2 g paprika, 2 g garam masala, 1 g turmeric and 5 g salt. Cover and marinate for at least 30 minutes.

   

2. 02

   Arrange for high-heat roasting

   Heat the oven grill or broiler to about 230°C. Line a tray with a rack and brush the rack with the 20 ml oil. Arrange the marinated chicken in one layer with space between pieces so the edges can char instead of steam.

   

3. 03

   Char the chicken

   Grill the chicken for 12–15 minutes, turning once, until browned with charred spots and the thickest pieces reach at least 74°C. Set aside with any tray juices; the chicken will finish in the sauce.

   

4. 04

   Soften the onion

   Melt the 40 g butter in a wide saucepan over medium heat. Add the 200 g onion and 2 g salt and cook for 8–10 minutes until very soft and pale golden, scraping the base often.

   

5. 05

   Bloom the aromatics and spices

   Add the remaining 25 g ginger-garlic paste and cook for 2 minutes. Stir in the remaining 3 g chilli, 2 g paprika, 2 g garam masala and 1 g turmeric with the 6 g cumin and 6 g coriander for 45 seconds, just until fragrant.

   

6. 06

   Reduce the tomato base

   Add the 700 g passata, 150 ml water and 10 g sugar. Bring to a simmer and cook uncovered for 15 minutes, stirring every few minutes, until the sauce darkens slightly and thickens enough to coat a spoon.

   

7. 07

   Blend the sauce smooth

   Remove the pan from the heat and blend the sauce with an immersion blender for about 60 seconds until smooth. Return it to low heat; if using a jug blender, vent the lid and work safely with the hot liquid.

   

8. 08

   Add cream gently

   Stir in the 200 ml cream and keep the sauce below a hard boil. Simmer gently for 5 minutes until evenly orange and velvety, then taste and add up to the remaining 3 g salt only as needed.

   

9. 09

   Return the chicken and juices

   Add the charred chicken and all reserved tray juices. Simmer gently for 5–7 minutes, stirring once or twice, until the chicken is piping hot and coated in sauce without losing its charred edges.

   

10. 10

    Rest briefly and finish

    Remove from the heat and rest for 5 minutes so the sauce settles around the chicken. Fold through half of the 20 g coriander and scatter the rest over the finished dish before serving.