Chicken Tikka Masala

In a bowl, mix the yogurt, 1 tbsp ginger-garlic paste, lemon juice, 1 tsp chilli powder, 1 tsp cumin, 1 tsp coriander, the turmeric, 1 tsp salt and 1 tbsp oil. Add the chicken and coat every piece well.

Cover and marinate in the fridge for at least 30 minutes, or up to 6 hours if you have time.

Heat the grill to its highest setting and line a baking tray with foil. Spread the chicken out in a single layer without crowding, leaving most of the marinade clinging to the pieces.

Grill for 10 to 12 minutes, turning once, until the edges are browned with a few charred spots. The chicken does not need to be cooked through yet. Set aside with any juices from the tray.

Heat the remaining 2 tbsp oil and the butter in a large pan over medium heat. Add the onions and a pinch of salt and cook, stirring often, until soft and golden brown at the edges.

Stir in the remaining ginger-garlic paste and the green chilli. Cook for 1 minute until the raw smell disappears.

Add the tomato purée, tomato paste, remaining chilli powder, cumin, coriander and 0.5 tsp salt. Cook over medium heat, stirring, for about 10 minutes until the mixture thickens and the oil separates at the edges.

For a smoother sauce, blend this masala with a splash of the water, then return it to the pan. Otherwise leave it as it is for a more rustic texture.

Add the water, sugar and the grilled chicken with its juices. Cover and simmer gently for 10 minutes, until the chicken reaches 74°C inside and the sauce coats the back of a spoon.

Reduce the heat to low. Stir in the cream, garam masala and 1 tsp of the crushed fenugreek leaves. Heat for 2 minutes without boiling, then taste and adjust the salt.

Sprinkle with the remaining fenugreek leaves and the fresh coriander. Rest for 5 minutes before serving so the flavours settle.