Chicken Tikka Masala, · 3 servings

Make sure 12.5 oz boneless chicken thighs (or breasts) is dry, patting it with kitchen paper if needed, and put it in a mixing bowl.

Add ¼ to ½ tsp Kashmiri chili powder, ½ tsp garam masala, ⅛ tsp ground turmeric, ½ tsp ground coriander, ¼ tsp ground cumin, ¼ tsp salt, 1 ½ tsp lemon juice, 1 ½ tsp mustard oil or neutral oil, 1 ½ tsp ginger garlic paste, ¼ cup Greek yogurt or hung curd and 1 ½ tsp kasuri methi. Mix until every piece is coated.

Cover and refrigerate for at least 8 h and up to 48 h.

While the masala simmers, heat the oven to 240 °C. Thread the chicken onto skewers and set them on a rack over a tray.

Roast for 9 min to 10 min, turn the skewers with tongs and roast the other side for the same time.

Switch to the grill (broiler) and cook for 2 min to 3 min more.

Heat 1 ½ tbsp neutral oil or ghee in a heavy pot over medium heat. Add 3.25 oz onions (1 large or 2 medium) and sprinkle with ½ tsp salt. Fry, stirring often, for 10 min to 12 min.

Add 1 ½ tsp ginger garlic paste and ½ green chilis and fry for under a minute.

Lower the heat and stir in ¼ to ½ tsp Kashmiri chili powder, 1 ½ tsp ground coriander, 1 tsp garam masala and ½ to ¾ tsp ground cumin, stirring quickly so they do not scorch.

Add 8 oz ripe tomatoes, pureed or finely chopped and cook over medium-high heat, stirring, until the masala is very thick. Fresh tomatoes take 7 min to 8 min; passata about 2 min.

Pour in ½ cup hot water, bring to a rolling boil, cover and simmer.

For a restaurant-smooth sauce, cool it slightly, blend until smooth and return it to the pot. This also tames the acidity of canned tomatoes.

Stir ½ to 1 tsp sugar and ¼ cup heavy or whipping cream into the simmering sauce and cook for a few minutes.

Check the consistency, adding a little hot water if it is too thick. Add the grilled tikka and ¾ to 1 ½ tsp kasuri methi and simmer for 2 min to 3 min. Taste and adjust the salt, garam masala and sugar.

Turn off the heat, swirl over 1 ½ tbsp cream, to garnish and scatter with 1 ½ tbsp coriander leaves. Serve with naan, paratha or basmati rice.