Chicken Tikka Masala

In a bowl, combine chicken with all of the ingredients for the chicken marinade.

Mix well and let marinate for 10 minutes to an hour (or overnight if time allows).

Heat oil in a large skillet or pot over medium-high heat.

When sizzling, add chicken pieces in batches of two or three, making sure not to crowd the pan.

Fry until browned for only 3 minutes on each side. Set aside and keep warm

Melt the butter in the same pan

Fry the onions until translucent

Add garlic and ginger and sauté until fragrant

Then add garam masala, cumin, turmeric and coriander.

Saute until fragrant, while stirring occasionally.

Pour in the tomato puree, chilli powders and salt.

Let simmer for about 10-15 minutes, stirring occasionally until gravy thickens and becomes brownish-red in colour.

Stir the cream and sugar through the gravy

Add the chicken and it's juices back into the pan

Cook for an additional 8-10 minutes until chicken is cooked through and the gravy is thick and bubbling.

Pour in the water to thin out the gravy, if needed.

Garnish with cilantro (coriander) and serve with fresh, hot basmati rice/any flat breads. Bon Apetit!

My tip:If you can use Kashmiri red chilli powder use it. It’s a mild chilli but intensifies the colour and adds a wonderful flavour to the gravy.

My tip:For the best charred results, use a well seasoned cast iron skillet if you have one. Searing your chicken in batches of two or three to avoid over crowding the pan helps fry or char (not burn) your chicken pieces