Chicken Tikka Masala

Ingredients

• 2 lb boneless skinless chicken thighs, in large pieces
• 1 cup plain whole-milk yogurt
• 2 tbsp lemon juice
• 4 cloves garlic, grated
• 1 tbsp grated fresh ginger
• 2 tsp ground cumin
• 2 tsp paprika
• 1 tsp ground turmeric
• 1 tsp garam masala
• 2 tsp salt
• 3 tbsp butter
• 1 large yellow onion, finely chopped
• 28 oz crushed tomatoes
• 1 cup heavy cream
• 2 tbsp chopped fresh cilantro

Method

1. Mix the yogurt, lemon juice, half the garlic and ginger, the cumin, paprika, turmeric and half the salt. Turn the chicken through it and leave it at least 30 minutes, or overnight in the fridge.
2. Spread the pieces on a foil-lined tray and broil close to the element until charred at the edges and 165°F at the centre, 8 to 10 minutes, turning once.
3. Melt the butter in a wide pan and cook the onion until soft and golden, about 10 minutes, then add the remaining garlic and ginger for a minute.
4. Stir in the garam masala and the rest of the salt, then the tomatoes. Simmer 15 minutes until the sauce darkens and thickens.
5. Pour in the cream and simmer five minutes more.
6. Add the charred chicken with any juices from the tray and warm through for five minutes.
7. Finish with cilantro.

Notes