Chicken Tikka Masala

Step 1: Combine all the marinade ingredients except the chicken in a bowl and mix. Add the chicken and turn it well to coat.

Step 2: Cover and leave the chicken in the refrigerator to marinate overnight, with a minimum marinating time of 3 hours.

Step 3: Heat 1 tbsp oil in a non-stick pan over high heat until smoking. Add half the chicken and spread it out. Leave it for 2 minutes or until charred. Turn each piece and cook the other side until charred; it does not need to be cooked through yet. Transfer the chicken to a bowl.

Tip: Try to keep the charred coating on the chicken. If some sticks to the pan, the chicken will still have flavour.

Step 4: Scrape out and discard any charred bits left in the pan. Add more oil if needed, then cook the remaining chicken.

Step 5: Wipe the skillet with paper towels, or make the sauce in a pot with a lid. Reduce the heat to medium-high.

Step 6: Add the oil and butter. When the butter has melted, add the onion, ginger, and salt.

Step 7: Cook, stirring constantly to prevent burning, until the ginger starts to turn golden and the onions smell sweet, about 5–7 minutes.

Step 8: Reduce the heat to medium. Add the garlic and paprika and cook for 2 minutes.

Step 9: Add the curry sauce spices and cook for a further 2 minutes, stirring.

Step 10: Add the tomato passata and water and mix. Bring to a simmer, then cover and reduce the heat to low.

Step 11: Simmer for 15 minutes, stirring occasionally.

Step 12: Pour the curry into a bowl and use a stick blender to purée it until smooth.

Tip: Blending the sauce gives it a silky texture. If using a regular blender, let the sauce cool slightly first; do not blend it piping hot.

Step 13: Return the sauce to the skillet. Add the cream, sugar, and butter, then stir until the butter melts.

Step 14: Add the chicken and stir. Simmer for a few minutes until the chicken is cooked through.

Step 15: If desired, sprinkle a pinch of extra garam masala over the curry at the end.

Step 16: Serve over basmati rice, with coriander or cilantro sprinkled over the top if desired. Flatbread can be served alongside.