Chicken Tikka Masala

Method

1. 1

   Marinate 30 min

   Mix the yogurt with half the garlic and ginger, 2 tsp of the garam masala, the turmeric, chili powder, lemon juice and 1 tsp of the salt. Turn the chicken through it and leave it 30 minutes, or covered in the fridge overnight.

2. 2

   Soften the onion 10 min

   Meanwhile, melt the butter with the oil in a wide pan over medium heat and cook the onion with a pinch of the salt for 10 minutes, stirring now and then, until soft and golden.

3. 3

   Spices

   Add the rest of the garlic and ginger with the cumin, ground coriander and the last teaspoon of garam masala. Stir for about a minute, until it smells toasted, splashing in a little water if anything catches.

4. 4

   Simmer the sauce 15 min

   Tip in the tomatoes with the sugar and the rest of the salt and simmer 15 minutes, stirring now and then, until thick and a shade darker. Blend it smooth with a stick blender if you like a silky sauce.

5. 5

   Rice 12 min

   Rinse the rice, then cook it in 450 ml water with a pinch of salt, covered, on the lowest heat for 12 minutes. Leave it covered off the heat until the curry is ready.

6. 6

   Char the chicken 10 to 12 min

   Heat the broiler to high. Spread the chicken on a foil-lined tray, shaking off the excess marinade, and broil 10 to 12 minutes, turning once, until charred at the edges and cooked through.

7. 7

   Bring it together 5 min

   Stir the cream into the sauce, add the chicken and any juices from the tray and simmer 5 minutes, so the chicken takes on the sauce. Taste for salt, scatter the coriander over and serve with the rice.