Chicken Tikka Masala

In a bowl, mix 1/2 cup plain yoghurt, 6 cloves minced garlic, 1 tbsp grated ginger, 1 tsp garam masala, 1 tsp each salt, cumin, ground coriander and paprika, 1 tbsp vegetable oil, 1/8 tsp cayenne pepper, a pinch of black pepper and 2 tsp lemon juice. Add 600 g chicken thigh cubes and turn to coat.

Cover with cling wrap and marinate in the fridge overnight, 3 hours minimum.

Heat 1 tbsp oil in a non-stick pan over high heat until smoking. Add half the chicken, spread out and cook 2 mins until charred, then turn and char the other side. It need not be cooked through; remove to a bowl.

Scrape out and discard the charred bits from the pan. Add more oil if needed and cook the remaining chicken until charred.

Wipe the skillet with paper towels, or use a pot with a lid. Turn heat down to medium high. Add 3 tbsp (65 ml) vegetable oil and 30 g unsalted butter or ghee. When the butter melts, add 1 chopped onion, 2 tbsp grated ginger and 1 tsp salt.

Cook, stirring constantly, 5-7 mins until the ginger turns golden and the onions smell sweet.

Reduce heat to medium. Add 6 cloves crushed garlic and 1 tbsp paprika and cook 2 mins.

Add 2 tsp turmeric, 1 tbsp garam masala, 2 tsp coriander, 1 tsp cumin, 1/8 tsp cardamom powder and 1/8 tsp cayenne pepper. Cook 2 mins, stirring.

Add 1 2/3 cups (400 ml) tomato passata and 1 2/3 cups (400 ml) water and mix. Bring to a simmer, then cover and reduce heat to low.

Simmer 15 mins, stirring occasionally.

Pour the curry into a bowl and puree with a stick blender until smooth.

Return the sauce to the skillet. Add 100 ml cream, 1 tsp sugar and 50 g unsalted butter or ghee. Stir to melt the butter.

Add the charred chicken and stir. Simmer a few minutes until the chicken is cooked through.

Optional: sprinkle with a pinch of extra garam masala.

Serve over basmati rice.