Chicken Tikka Masala

Serves: 6-8.
Time:~6 hours marinate, 1.5 hours active
Source: Adapted from Serious Eats
Goes with: Roti, Rice, or anything you like

The recipe is based around part cooking a whole chicken in bits on a barbeque. The outside is charred and the inside raw. This cooking is finished in the sauce. I don't have a barebeque, so use a grill or fry the outside of the thighs.

Chicken is marinated, then the masala sauce is prepared, then the chicken is grilled and stirred into the sauce to serve.

• 1.5kg skinless boneless chicken thighs
• 4 tbsp cumin seeds
• 2.5 tbsp coriander seeds
• 3 tbsp ground paprika
• 2 tsp ground turmeric
• 1 tsp cayenne pepper
• 12 cloves garlic
• 3 tbsp fresh ginger, grated on medium holes
• 475ml yoghurt
• 3 tbsp lemon juice
• 50g butter
• 1 large onion
• 4 cans (1600g) whole peeled tomatoes
• 1/2 cup roughly chopped coriander leaves and tender stems
• 200ml double cream

1. Chicken (trimmed of grossness) in a marinade bowl
2. Toast and grind cumin and coriander seeds
3. Combine cumin, coriander, paprika, turmeric, cayenne in a small bowl, mix well
4. Reserve 3 tbsp, dump the rest in a marinade bowl
5. Mince 12 cloves garlic, reserve 1/3, dump 2/3
6. Grate 3 tbsp ginger, reserve half, dump half
7. Add to the bowl 475ml yoghurt, 1/4 cup lemon juice, 3tbsp cup salt
8. Trim the chicken of gross bits if necessary, then massage/stir the meat until the marinade is combined
9. Cover and refrigerate for between 4 to 8 hours

1. Heat butter in a large casserole over medium-high heat until melted and foaming subsides
2. Thinly slice onion
3. Add onion, and 5 mins later, the remaining garlic and ginger. Cook until onion dark and beginning to char in spots, about 10 minutes
4. Add reserved spice mix and cook 30 secs
5. Add tomatoes and half the coriander leaf, scraping the pot if necessary
6. Simmer for 15 minutes, then puree with a hand blender
7. Stir in 200 ml cream

1. Char the outside of one side of the thighs under the grill or in a skillet
2. Rest for 5 minutes then cut into bite sized chunks
3. Prep any sides, 10 minutes from here
4. Add the chicken to the casserole dish then simmer, stirring frequently, until the chicken is just cooked through, about 10 minutes
5. Add lemon juice and salt to taste - it may depend how much of the brine made it in to the pot
6. Serve topped with remaining coriander