Chicken Tikka Masala

Cut the chicken into 3 cm pieces. Grate half the ginger and crush 2 of the garlic cloves. Mix them in a bowl with the yoghurt, 1 teaspoon of the garam masala, 1 teaspoon of the paprika, the lemon juice and a generous pinch of salt. Add the chicken and turn it to coat. Cover and refrigerate for 2–8 hours; the longer it marinates, the more flavour it takes up.

• chicken700 g
• yoghurt150 g
• garam masala1 tsp
• paprika1 tsp
• ginger10 g
• garlic2 cloves
• lemon juice2 tbsp
• saltto taste

Heat the grill to 250 °C. Thread the chicken onto skewers, or spread it on a rack over a baking tray, and brush with 1 tablespoon of the oil. Grill 8 cm from the heat for 10–12 minutes, turning once, until the edges are charred and the chicken is cooked through, with no pink in the middle. The char gives the dish its smoky flavour. Set the chicken aside.

• chicken700 g
• vegetable oil1 tbsp

Chop the onions finely. Heat the remaining 2 tablespoons of oil with the butter in a wide pan over medium heat. Add the onions and cook for 6–8 minutes, until soft and golden. Grate in the remaining ginger and the 2 remaining garlic cloves and stir for 1 minute, then add the garam masala, paprika and tomato paste and cook, stirring, for 2–3 minutes, until the paste darkens.

• vegetable oil2 tbsp
• butter30 g
• onion2
• ginger10 g
• garlic2 cloves
• garam masala1 tsp
• paprika1 tsp
• tomato paste2 tbsp

Chop the tomatoes and add them to the pan with a pinch of salt. Simmer over medium-low heat for 15–20 minutes, stirring now and then, until the tomatoes have broken down and the sauce is thick, with oil separating at the edges. Blend it with a stick blender until smooth, for the restaurant-style texture, or leave it rustic. Taste and add more salt if needed.

• tomato500 g
• saltto taste

Add the grilled chicken and any juices to the sauce, stir in the cream and simmer gently for 5–8 minutes, until the chicken is hot all the way through and the sauce is rich and glossy. Do not let it boil hard, which can split the cream. Taste and adjust the salt. Chop the coriander, scatter it over the top and serve.

• chicken700 g
• cream100 mL
• coriander0.5 bunches