Chicken Tikka Masala With Cumin-scented Basmati Rice

Marinade:

700g boneless chicken thighs or fillets, cut into chunks

½ cup full cream yoghurt

2 tbs lemon juice

4 cloves garlic, grated

1 tbs fresh ginger, grated

1½ tsp Kashmiri chilli powder

1 tsp ground cumin

1 tsp ground coriander

¾ tsp garam masala

½ tsp turmeric

1 tsp salt

Masala sauce:

2 tbs butter

1 tbs oil

1 onion, finely diced

4 cloves garlic, grated

1 tbs fresh ginger, grated

400g tomato passata or crushed tomatoes

¾ tsp garam masala

1 tsp sugar

½ cup fresh cream

1 tbs kasuri methi (dried fenugreek leaves)

salt to taste

Basmati rice:

2 cups basmati rice

3 cups water

1 tsp cumin seeds

pinch of salt

Method

Marinade: combine the yoghurt, lemon juice, garlic, ginger, Kashmiri chilli powder, ground cumin, ground coriander, garam masala, turmeric and salt in a bowl. Add the chicken thighs and coat well. Cover and refrigerate for at least 2 hours, overnight if possible.

Chicken: heat a cast iron or grill pan on high. Cook the marinated chicken in batches, getting a good char on each piece. Set aside once done. You want that smokiness.

Masala sauce: in a heavy pot, melt the butter with oil over medium heat. Fry the onion until golden and soft, around 8 minutes. Add the garlic and ginger, and cook for 2 minutes until fragrant. Pour in the tomato passata and stir well. Add the garam masala and sugar. Simmer on medium-low heat, stirring occasionally until the sauce thickens and the oil starts to separate on the sides. Reduce the heat to low. Stir in the fresh cream and charred chicken pieces. Crush the kasuri methi between your palms and stir it in. This is the step that gives it that authentic, restaurant-style depth. Simmer gently for 10 minutes. Season with salt to taste.

Basmati rice: toast the cumin seeds in a dry pot for 30 seconds until fragrant. Add the water, rice and salt. Bring to a simmer uncovered. Reduce the heat to low, cover, and cook for 12 minutes. Remove from the heat and rest, still covered, for 10 minutes before serving.

Serve the masala over the basmati rice. Drizzle fresh cream over the top, scatter coriander leaves, and finish with a pinch of garam masala.

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