Chicken Tikka Masala

Method

1. Marinate the chickenMix the yogurt, lemon juice, 1 tsp garam masala, cumin, paprika and 1 tsp salt. Coat the chicken and refrigerate for at least 30 minutes, or up to overnight.

2. Char the chickenSpread the chicken on a lined tray and grill under a hot broiler for 8–10 minutes, turning once, until charred at the edges. It will finish cooking in the sauce.

3. Build the baseMelt the butter in a deep pan over medium heat. Cook the onion for 8 minutes until golden, then add garlic, ginger and the remaining garam masala for 1 minute.

4. Simmer the sauceAdd the tomatoes and a pinch of salt. Simmer 12–15 minutes, stirring, until thick and darkened. Blend until smooth if you like.

5. Bring it togetherStir in the cream and chicken. Simmer 5–8 minutes until the chicken is cooked through (74°C / 165°F).

6. ServeScatter with cilantro and serve with basmati rice or warm naan.

Cooking times and temperatures are guides — ovens and stoves vary. Always cook meat, poultry, fish and eggs to safe internal temperatures and check labels if you're cooking for anyone with food allergies. See our disclaimer.