Chicken Tikka Masala, · 6 servings

Make sure 700 g boneless chicken thighs (or breasts) is dry, patting it with kitchen paper if needed, and put it in a mixing bowl.

Add ½ to 1 tsp Kashmiri chili powder, 1 tsp garam masala, ¼ tsp ground turmeric, 1 tsp ground coriander, ½ tsp ground cumin, ½ tsp salt, 1 tbsp lemon juice, 1 tbsp mustard oil or neutral oil, 1 tbsp ginger garlic paste, 120 ml Greek yogurt or hung curd and 1 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 3 tbsp neutral oil or ghee in a heavy pot over medium heat. Add 180 g onions (1 large or 2 medium) and sprinkle with 1 tsp salt. Fry, stirring often, for 10 min to 12 min.

Add 1 tbsp ginger garlic paste and 1 green chili and fry for under a minute.

Lower the heat and stir in ½ to 1 tsp Kashmiri chili powder, 1 tbsp ground coriander, 2 tsp garam masala and 1 to 1 ½ tsp ground cumin, stirring quickly so they do not scorch.

Add 450 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 1 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 1 to 2 tsp sugar and ½ 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 ½ to 1 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 3 tbsp cream, to garnish and scatter with 3 tbsp coriander leaves. Serve with naan, paratha or basmati rice.