Chicken Tikka Masala

Ingredients

• 800 g boneless skinless chicken thighs, cut into 4cm chunks
• Basmati rice or warm naan bread, to serve
• 1 x 400g tin chopped tomatoes
• 2 tsp ground cumin
• 1.5 tsp garam masala
• 1.5 tsp smoked paprika
• 1 tsp ground turmeric
• 2 large onions, finely diced
• 4 garlic cloves, grated
• 30 g fresh ginger, peeled and grated
• 150 g full-fat Greek yoghurt
• 150 ml double cream
• salt
• 3 tbsp vegetable oil
• 2 tsp ground coriander
• Kachumber salad, to serve

Method

1. Combine the Greek yoghurt in a large bowl with half the cumin, half the coriander, half the garam masala, all of the smoked paprika, and the turmeric, plus a generous pinch of salt. Add the chicken pieces, toss to coat, and marinate for at least 30 minutes or overnight in the fridge.
2. When ready to cook, heat 2 tablespoons of oil in a large, wide pan over a high heat. Cook the marinated chicken in a single layer for 3–4 minutes per side until charred in spots and just cooked through. Work in batches to avoid crowding. Set the cooked chicken aside.
3. In the same pan, reduce the heat to medium and add the remaining tablespoon of oil. Cook the diced onions with a pinch of salt for 12–14 minutes, stirring regularly, until they are deeply golden and sweet.
4. Add the grated garlic and ginger and cook for 2 minutes until fragrant and softened. Stir in the remaining cumin, coriander, and garam masala and cook for 1–2 more minutes until the spices smell toasted and rich.
5. Pour in the chopped tomatoes and cook, stirring frequently, for 8–10 minutes until the sauce has darkened to a deep brick-red and the oil begins to separate around the edges.
6. Pour in the double cream and stir until the sauce turns a glossy terracotta. Return the seared chicken and any resting juices to the pan, cover, and simmer gently for 12–15 minutes so the chicken heats through and drinks in the sauce.
7. Taste and adjust the seasoning with salt and a pinch more garam masala if needed. Serve over basmati rice or alongside warm naan, finish with a squeeze of lemon and a generous scatter of fresh coriander. To batch: cool thoroughly and freeze in portions for up to 3 months.