Chicken Tikka Masala

Marinade and chicken

• 250 g Yogurt
• 2 tsp Garam masala
• 2 tsp Ground cumin
• 2 tsp Ground coriander
• 1 ½ tsp Ground Kashmiri chili
• 25 g Ginger root, firm
• 5 cloves Garlic
• 2 tsp Fine sea salt
• 800 g Chicken thighs, boneless, skinless

Masala sauce

• 2 tbsp Ghee
• 1 large Yellow onion
• 800 g Canned chopped tomatoes
• 200 ml Double cream

1. In a mixing bowl, combine the yogurt with the garam masala, ground cumin, ground coriander, ground Kashmiri chili, finely grated ginger, finely grated garlic, and 1 tsp of the fine sea salt. Cut the chicken into bite-sized pieces and stir into the marinade until well coated. Cover and chill for 45 minutes.
2. Heat a grill to high. Thread the chicken onto skewers if you like, or lay it directly on the grill bars, then cook for 8 to 12 minutes, turning, until lightly charred and just cooked through. Set aside while you make the sauce.
3. Heat the ghee in a large frying pan over medium heat. Finely chop the onion, add it to the pan with the remaining 1 tsp fine sea salt, and cook for 10 to 12 minutes until soft and lightly golden. Keep the heat moderate so it sweetens rather than browns too quickly.
4. Stir in the canned chopped tomatoes and bring to a gentle simmer. Cook for 15 minutes, stirring now and then, until the sauce thickens and the tomatoes taste cooked out. If it starts to catch, lower the heat slightly.
5. Add the charred chicken and any resting juices to the pan and simmer for 8 to 10 minutes until the chicken is tender and the sauce clings to it. Reduce the heat to low, then stir in the double cream. Warm for 2 minutes without boiling, then taste and adjust with a pinch more fine sea salt if needed.

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