Grilled Chicken Tikka in Creamy Tomato Masala

What you need

• 700 g (1 1/2 lb) boneless skinless chicken breasts
• 150 g (2/3 cup) plain yogurt
• 1 tbsp lemon juice
• 2 tbsp ginger-garlic paste, divided
• 2 tsp ground cumin, divided
• 2 tsp Kashmiri chili powder, divided
• 2 tsp garam masala, divided
• 1/2 tsp ground turmeric
• 1 tsp salt, plus more to taste
• 2 tbsp butter
• 1 tbsp neutral oil
• 1 large onion, finely chopped
• 1 green chili, slit lengthwise
• 2 tsp ground coriander
• 400 g (14 oz) tomato puree, passata
• 1/2 tsp sugar
• 200 ml (3/4 cup + 1 tbsp) heavy cream
• 1 tsp dried fenugreek leaves, kasuri methi
• 1 handful fresh cilantro, chopped

Method

Restated from the original video

1. 1

   Cut the chicken into 3 cm chunks.

2. 2

   In a bowl, mix the yogurt, lemon juice, 1 tbsp of the ginger-garlic paste, 1 tsp each of the cumin, chili powder and garam masala, the turmeric and the salt.

3. 3

   Add the chicken, turn to coat, cover and refrigerate for at least 1 hour, or overnight.

4. 4

   Heat the grill (broiler) to high and line a baking tray with foil.

5. 5

   Spread the chicken over the tray in one layer, letting excess marinade drip off. Grill until charred in spots, 10-12 min, turning once.

6. 6

   Meanwhile, melt the butter with the oil in a heavy pan over medium heat. Add the onion and cook, stirring often, until soft and golden, 10-12 min.

7. 7

   Stir in the remaining ginger-garlic paste and the green chili and cook for 1 min.

8. 8

   Add the coriander and the remaining cumin, chili powder and garam masala and stir for 30 seconds, until fragrant.

9. 9

   Pour in the tomato puree, add the sugar and simmer, stirring now and then, until thick and a shade darker, 12-15 min.

10. 10

    Stir in the cream. Crush the fenugreek leaves between your palms over the pan and stir them in.

11. 11

    Add the grilled chicken with any juices from the tray. Simmer gently until the chicken is cooked through and reads 74 °C (165 °F) inside, 8-10 min.

12. 12

    Taste and adjust the salt, then scatter over the cilantro and serve hot.

Imported from houseofnasheats.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.