Chicken Tikka Masala

Method

1. 1

   Marinate

   Mix the chicken with the yoghurt, 1½ tsp garam masala, 1½ tsp cumin, 1½ tsp paprika, turmeric, half the grated garlic, half the grated ginger and 1 tsp salt. Cover and chill for 30 minutes to 12 hours.

2. 2

   Prepare the grill

   Heat the grill to high for 15 minutes, with the rack 10 to 15 cm below the element. Line a sturdy grill tray with foil and put its rack in place to preheat.

3. 3

   Grill the chicken

   Scrape excess yoghurt from the chicken and spread pieces apart on the preheated rack. Grill on high for 6 to 9 minutes, until browned and charred in spots underneath, then turn.

4. 4

   Finish grilling

   Grill the turned chicken on high for 6 to 9 minutes, until charred in spots and the thickest piece reaches 74°C (165°F); check early because grill strengths vary.

5. 5

   Cook the onion

   Heat the oil in a large pan over medium heat for 1 minute, then cook the onion for 8 to 10 minutes, stirring often, until soft and golden.

6. 6

   Cook the spices

   Add the remaining garlic and ginger, garam masala, cumin and paprika to the pan. Cook over medium heat for 1 minute, stirring, until fragrant.

7. 7

   Add the tomatoes

   Stir the chopped tomatoes and tomato purée into the pan. Bring to a gentle simmer over medium-high heat for about 3 minutes, until bubbling.

8. 8

   Reduce the sauce

   Simmer the sauce uncovered over low heat for 15 to 20 minutes, stirring occasionally, until thickened and coating the back of a spoon.

9. 9

   Blend and season

   Blend the sauce until smooth if desired, then return it to the pan. Stir in the cream and remaining ½ tsp salt; simmer gently over low heat for 2 minutes, then taste and adjust seasoning.

10. 10

    Finish the curry

    Stir the grilled chicken and any tray juices into the sauce over low heat for 2 to 3 minutes, until hot throughout; check a thick piece is at least 74°C (165°F).

11. 11

    Serve

    Remove the pan from the heat, scatter over the coriander and serve immediately with rice.

Tips

• Spread the chicken pieces apart on the preheated rack and grill in batches if needed for good browning.
• Grill performance varies, so use the browning cue to time the turn and check chicken temperature with a thermometer.
• If blending, cool the sauce slightly first and blend in batches, holding the lid securely.

Swaps

• Chicken breast can replace thighs; grill until the thickest piece reaches 74°C (165°F).
• Single cream can replace double cream, though the sauce will be less rich.
• Chopped parsley can replace coriander for a different finish.

Storing

Cool leftovers promptly and refrigerate in a covered container for up to 3 days. Reheat gently until piping hot throughout, stirring often; check the chicken reaches 74°C (165°F).