Charred Yogurt-Chicken Tikka Masala (5 Servings)

Cut 600g chicken thigh into roughly 3cm pieces and place in a clean container; measure garlic and ginger separately for marinade and sauce.

Combine 120ml yogurt, marinade garlic 6 cloves, ginger 1 tbsp, garam masala 1 tsp, 1 tsp each salt, cumin, coriander and paprika, 1 tbsp oil, a pinch of pepper, 2 tsp lemon juice and optional 1/8 tsp cayenne; coat the chicken.

Cover and marinate refrigerated for 3–24 hours. Do not reuse marinade that has touched raw chicken for other foods or sauce.

Preheat a cast iron or stainless pan over medium-high heat. In two batches, brown chicken using 1–2 tbsp searing oil for about 2 minutes per side; transfer to a separate bowl. The center may still be raw at this stage and must finish cooking later in the sauce.

Lower heat to medium, melt 3 tbsp (45ml) sauce oil with 30g butter, and cook one chopped onion, 2 tbsp ginger and 1 tsp salt for about 5–7 minutes.

Add six sauce garlic cloves and 1 tbsp paprika for 2 minutes, then 2 tsp turmeric, 1 tbsp garam masala, 2 tsp coriander, 1 tsp cumin, 1/8 tsp cardamom and 1/8 tsp cayenne. Stir and cook 2 minutes more.

Add 400ml tomato passata and 400ml water. Bring to a simmer, cover, cook on low for 15 minutes and stir occasionally to prevent sticking.

Turn off heat and puree the sauce carefully in a deep pot with an immersion blender. Avoid splashing and never pour boiling sauce straight into a sealed countertop blender.

Return sauce to the pan, stir in 100ml cream, 1 tsp sugar and 50g finishing butter, then add browned chicken. Simmer on medium-low until a thermometer confirms at least 74°C in the thickest chicken piece.

Divide the curry into five portions. If using the optional 300g basmati rice, cook separately according to the package instructions. Refrigerate leftover curry within two hours, use within three days and reheat to 74°C.