Method

1. 01

   Marinate the Chicken5 min

   Cut the chicken breast into 2.5 cm cubes. In a large bowl, combine the natural yoghurt, 1 minced garlic clove, half of the grated ginger, lemon juice, ½ tsp ground cumin, ½ tsp ground coriander, ½ tsp turmeric, ½ tsp Kashmiri chilli powder, ½ tsp garam masala, and ¼ tsp salt. Add the chicken pieces and mix well to coat. Cover and refrigerate for at least 15 minutes, or up to 4 hours for deeper flavour.

2. 02

   Prepare the Chicken Tikka10 min

   Preheat your grill to medium-high. Thread the marinated chicken onto skewers (if using wooden skewers, soak them in water for 30 minutes beforehand). Place the skewers on a foil-lined baking tray and grill for 8-12 minutes, turning occasionally, until the chicken is lightly charred and cooked through, with no pink remaining inside. Remove from the grill and set aside.

3. 03

   Sauté Aromatics7 min

   While the chicken cooks, heat 2 tbsp vegetable oil in a large, deep frying pan or a shallow casserole dish over medium heat. Add the finely chopped onion and cook for 5-7 minutes, stirring occasionally, until softened and translucent.

4. 04

   Add Remaining Spices3 min

   Add the remaining 2 minced garlic cloves, the rest of the grated ginger, and the chopped green chilli (if using) to the pan. Cook for another 1-2 minutes until fragrant. Stir in the remaining ½ tsp ground cumin, ½ tsp ground coriander, ½ tsp Kashmiri chilli powder, and ½ tsp garam masala. Cook for 1 minute, stirring constantly, to toast the spices.

5. 05

   Build the Sauce Base12 min

   Stir in the canned chopped tomatoes and tomato purée. Add the 150 ml water or chicken stock and the remaining ¼ tsp salt. Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and let it cook for 10-12 minutes, allowing the flavours to meld.

6. 06

   Blend (Optional)3 min

   For a smoother sauce, carefully use an immersion blender to blend the sauce directly in the pan until it reaches your desired consistency. Alternatively, transfer the sauce to a stand blender and process until smooth, then return to the pan.

7. 07

   Combine Chicken and Cream5 min

   Remove the cooked chicken from the skewers and add it to the simmering sauce. Stir in the 60 ml double cream. Continue to simmer for another 3-5 minutes, allowing the chicken to warm through and the sauce to thicken slightly. Taste and adjust seasoning if necessary.

8. 08

   Serve and Garnish2 min

   Ladle the Chicken Tikka Masala into serving bowls. Garnish generously with fresh chopped coriander. Serve immediately with warm naan bread and fluffy basmati rice.