Chicken Tikka Masala

Method

1. 1

   About Chicken Tikka Masala: Often called the unofficial national dish of Britain, this is chargrilled chicken tikka served in a rich, creamy spiced tomato sauce. It has two components made separately and combined at the end.

2. 2

   Make the tikka marinade: In a bowl mix 3 tbsp thick yogurt, 1 tbsp ginger garlic paste, 1 tsp red chilli powder, 1 tsp kashmiri chilli powder (for deep red colour without too much heat), 1 tsp cumin powder, 1 tsp coriander powder, half tsp garam masala, 1 tbsp lemon juice, 1 tbsp oil and salt.

3. 3

   Marinate the chicken: Cut 600g boneless chicken breast or thigh into large 5cm chunks. Add to the marinade and mix until every piece is well coated. Cover and refrigerate for minimum 2 hours or up to 24 hours — longer marination means more flavour and tenderness.

4. 4

   Grill the chicken: For best results cook on a grill pan or under a very hot oven grill at 220°C. Brush the pan or rack with oil. Cook chicken for 4-5 minutes each side until you get dark char marks and the chicken is just cooked through. The charring is essential — it creates the smoky flavour that defines chicken tikka masala.

5. 5

   Start the sauce: Heat 2 tbsp butter and 1 tbsp oil in a wide pan. Add 2 large onions finely chopped and cook on medium heat for 12 minutes until golden. Add 1 tbsp ginger garlic paste and cook 2 minutes.

6. 6

   Add tomatoes: Add 4 large tomatoes pureed or 1 can crushed tomatoes. Cook for 15 minutes on medium heat until the sauce is very thick and the oil separates around the edges.

7. 7

   Spice the sauce: Add 1.5 tsp coriander powder, 1 tsp cumin powder, 1 tsp kashmiri chilli powder, half tsp turmeric and salt. Cook 3 minutes. The sauce should smell intensely fragrant.

8. 8

   Blend for smoothness: Let the sauce cool slightly then blend until completely smooth. Pour back through a strainer into the pan for a silky restaurant-quality texture. Add half cup water and bring to a simmer.

9. 9

   Add cream and chicken: Add 4 tbsp fresh cream or heavy cream and stir in. Add the grilled chicken tikka pieces into the sauce. Simmer together for 8-10 minutes so the chicken absorbs the sauce flavours.

10. 10

    Finish: Add 1 tsp kasuri methi crushed between palms — this is the secret that gives the authentic flavour. Add a knob of butter. Taste and adjust salt.

11. 11

    Serve: Garnish with cream swirls and fresh coriander. Serve with naan, garlic naan or basmati rice.