Chicken Tikka Masala, · 18 servings

Make sure 2100 g boneless chicken thighs (or breasts) is dry, patting it with kitchen paper if needed, and put it in a mixing bowl.

Add ≈ 3.5 to 7 g Kashmiri chili powder, 6 g garam masala, ≈ 2.5 g ground turmeric, ≈ 5.5 g ground coriander, ≈ 3 g ground cumin, ≈ 9 g salt, ≈ 46 g lemon juice, ≈ 41 g mustard oil or neutral oil, ≈ 53 g ginger garlic paste, 375 g Greek yogurt or hung curd and ≈ 4.5 g 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 ≈ 120 g neutral oil or ghee in a heavy pot over medium heat. Add 540 g onions (1 large or 2 medium) and sprinkle with ≈ 18 g salt. Fry, stirring often, for 10 min to 12 min.

Add ≈ 53 g ginger garlic paste and ≈ 12 g green chilis and fry for under a minute.

Lower the heat and stir in ≈ 3.5 to 7 g Kashmiri chili powder, ≈ 16 g ground coriander, 12 g garam masala and ≈ 6.5 to 9.5 g ground cumin, stirring quickly so they do not scorch.

Add 1350 g 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 ≈ 710 g 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 ≈ 12 to 25 g sugar and ≈ 355 g 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 ≈ 2.5 to 4.5 g 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 ≈ 135 g cream, to garnish and scatter with ≈ 9 g coriander leaves. Serve with naan, paratha or basmati rice.