Charred Tandoori-Style Chicken Tikka Masala

Method

1. 1

   Tip the diced chicken into a bowl with the Greek yogurt, garam masala, turmeric, cumin, coriander, chilli powder, lemon juice, salt, and pepper. Mix to coat and marinate for at least 30 minutes.

   💡 Tip: The yogurt's acidity tenderises the chicken and the spices bloom into it. A few hours is even better if you have time.
2. 2

   Heat the grill to high. Spread the marinated chicken on a lined tray in a single layer and grill for 8 to 10 minutes, turning once, until the edges are charred and blackened in places.

   💡 Tip: Get it right up under the element. You're chasing those smoky charred tips that mimic a tandoor.
3. 3

   Meanwhile, soften the onion, garlic, and ginger in a large pan over medium heat for 4 to 5 minutes. Stir in the tomato paste and cook for a minute.

4. 4

   Add the passata and the tablespoon of garam masala and simmer for 10 minutes until thickened. Crush in the kasuri methi, then add the charred chicken and the peas and simmer for 5 minutes.

   💡 Tip: Rubbing the dried fenugreek between your fingers as it goes in wakes up that unmistakable curry-house smell.
5. 5

   Take the pan off the heat. Stir a ladle of the hot sauce into the finishing yogurt to warm it, then fold it all back in. Season and serve.

   💡 Tip: Tempering the yogurt first is what keeps it creamy and stops it splitting.