Chicken Tikka Masala

Tikka marinade:
- 700 g boneless chicken thighs, cut into 4 cm pieces
- 200 g full-fat yoghurt, 2 tbsp lemon juice
- 3 garlic cloves and 1 tbsp ginger, both grated
- 2 tsp garam masala, 1 tsp each: cumin, coriander, kashmiri chilli, turmeric, salt
Masala Sauce:
- 2 tbsp butter or ghee
- 1 large onion finely diced, 4 garlic cloves grated, 1 tbsp ginger grated
- 2 tbsp tomato paste, 400 g canned plum tomatoes
- 200 ml double cream, 1 tsp sugar, salt to taste
- Fresh coriander and warmed naan to serve

1. Combine tikka marinade; coat chicken. Marinate at least 2 hours (overnight preferred).
2. Grill or broil chicken at high heat for 10-12 minutes, turning once, until charred at edges. Set aside.
3. Melt butter; cook onion until deep golden, about 12 minutes. Add garlic, ginger, and tomato paste; fry 2 minutes.
4. Add canned tomatoes; simmer 15 minutes until fat separates. Blend until smooth with a stick blender.
5. Return to heat. Add cream; simmer 5 minutes until rich burnt-orange. Add sugar; season with salt.
6. Add grilled chicken to sauce; simmer 5 more minutes.
7. Garnish with fresh coriander. Serve with warmed naan or basmati rice.