Chicken Tikka Masala, · 12 servings

Make sure 3.09 lb boneless chicken thighs (or breasts) is dry, patting it with kitchen paper if needed, and put it in a mixing bowl.

Add 1 to 2 tsp Kashmiri chili powder, 2 tsp garam masala, ½ tsp ground turmeric, 2 tsp ground coriander, 1 tsp ground cumin, 1 tsp salt, 2 tbsp lemon juice, 2 tbsp mustard oil or neutral oil, 2 tbsp ginger garlic paste, 1 cup Greek yogurt or hung curd and 2 tbsp 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 6 tbsp neutral oil or ghee in a heavy pot over medium heat. Add 12.5 oz onions (1 large or 2 medium) and sprinkle with 2 tsp salt. Fry, stirring often, for 10 min to 12 min.

Add 2 tbsp ginger garlic paste and 2 green chilis and fry for under a minute.

Lower the heat and stir in 1 to 2 tsp Kashmiri chili powder, 2 tbsp ground coriander, 1 ⅓ tbsp garam masala and 2 tsp to 1 tbsp ground cumin, stirring quickly so they do not scorch.

Add 1.98 lb 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 2 cups 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 2 tsp to 1 ⅓ tbsp sugar and 1 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 1 to 2 tbsp 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 6 tbsp cream, to garnish and scatter with 6 tbsp coriander leaves. Serve with naan, paratha or basmati rice.