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 ≈ 1 to 2.5 g Kashmiri chili powder, 2 g garam masala, ≈ 0.8 g ground turmeric, ≈ 2 g ground coriander, ≈ 1 g ground cumin, ≈ 3 g salt, ≈ 15 g lemon juice, ≈ 14 g mustard oil or neutral oil, ≈ 18 g ginger garlic paste, 125 g Greek yogurt or hung curd and ≈ 1.5 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 ≈ 41 g neutral oil or ghee in a heavy pot over medium heat. Add 180 g onions (1 large or 2 medium) and sprinkle with ≈ 6 g salt. Fry, stirring often, for 10 min to 12 min.

Add ≈ 18 g ginger garlic paste and ≈ 4 g green chili and fry for under a minute.

Lower the heat and stir in ≈ 1 to 2.5 g Kashmiri chili powder, ≈ 5.5 g ground coriander, 4 g garam masala and ≈ 2 to 3 g 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 ≈ 235 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 ≈ 4 to 8.5 g sugar and ≈ 120 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 ≈ 0.8 to 1.5 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 ≈ 45 g cream, to garnish and scatter with ≈ 3 g coriander leaves. Serve with naan, paratha or basmati rice.