Chicken tikka masala

Ingredients

For 6 servings.

1 cup = 240 ml; 1 tablespoon = 15 ml; 1 teaspoon = 5 ml. Use metric quantities where stated. Times and servings are indicative.

• 700 g boneless chicken in 3 cm cubes
• 120 ml Greek yogurt
• 2 tbsp ginger-garlic paste, divided
• 1–2 tsp Kashmiri chilli powder, divided
• 3 tsp garam masala, divided
• 1/4 tsp turmeric
• 1 tsp plus 1 tbsp ground coriander
• 1 1/2 tsp ground cumin, divided
• 1 1/2 tsp salt, adjustable and divided
• 1 tbsp lemon juice
• 1 1/2 tbsp dried fenugreek leaves, divided
• 4 tbsp oil or ghee, divided
• 180 g chopped onion and 1 optional green chilli
• 450 g crushed tomatoes and 240 ml hot water
• 1–2 tsp sugar
• 120 ml cream, plus 3 tbsp to serve
• 3 tbsp chopped coriander

Step-by-step method

1. Mix yogurt, half the ginger-garlic paste, half the chilli powder, 1 tsp garam masala, turmeric, 1 tsp coriander, half a teaspoon each of cumin and salt, lemon, 1 tbsp fenugreek leaves and 1 tbsp oil. Refrigerate chicken in this marinade for 8 hours.
2. Heat remaining oil and brown onion with remaining salt for 10–12 minutes. Add remaining ginger-garlic paste and green chilli; stir for 1 minute.
3. Lower heat, add remaining ground spices and stir in tomatoes. Cook for 7–8 minutes until thickened.
4. Add hot water, cover and simmer for 12–14 minutes. Meanwhile, heat the oven to 240°C.
5. Thread chicken onto skewers over a tray; roast for 9–10 minutes per side. Briefly use the grill if the edges need browning.
6. Add sugar and 120 ml cream to the sauce and cook until creamy. Add chicken and remaining fenugreek leaves.
7. Simmer for another 2–3 minutes, ensuring the chicken is cooked through. Finish with coriander and cream and serve with rice or naan.