Chicken Tikka Masala

In a large bowl, combine the coconut yogurt, lemon juice, Kashmiri chilli powder, ground cumin, ground coriander, turmeric, and salt. Mix well. Add the chicken thigh chunks and toss to coat thoroughly, making sure every piece is well covered. Cover and refrigerate for at least 2 hours, or overnight for the best flavour and tenderness. The acid in the lemon juice and the enzymes in the yogurt tenderise the meat while the spices penetrate deep into the flesh. When ready to cook, remove the chicken from the fridge 20 minutes before grilling to take the chill off.

Heat a grill pan or heavy frying pan over high heat until very hot. Thread the marinated chicken onto skewers or place directly in the pan in a single layer — do not overcrowd. Cook for 4–5 minutes per side until deeply charred in spots and just cooked through. The char is not just cosmetic; the slightly smoky, caramelised edges are what give tikka masala its distinctive flavour and set it apart from a plain tomato curry. Work in batches if needed. Set the cooked chicken aside on a plate — it will finish cooking in the sauce.

Heat the oil in a large, deep pan over medium heat. Add the chopped onion and cook, stirring regularly, for 10–12 minutes until soft and deeply golden. Add the grated garlic and ginger and cook for 2 minutes until fragrant. Add the ground cumin, ground coriander, garam masala, and smoked paprika and stir for 60 seconds to bloom the spices in the oil. Add the tomato purée and stir for another minute. Pour in the tinned tomatoes and salt, stir well, and simmer for 10 minutes until the sauce thickens and the oil begins to separate at the edges. Use a hand blender to blitz the sauce until completely smooth — this step gives the sauce its signature velvety texture.

Pour the coconut cream into the blended sauce and stir to combine. Simmer gently for 5 minutes until the sauce is rich, glossy, and a deep orange-red. Add the charred chicken pieces and any resting juices from the plate. Stir to coat, then simmer for a further 8–10 minutes until the chicken is cooked through and has absorbed the flavours of the sauce. Taste and adjust salt. The sauce should be thick enough to coat the back of a spoon. Scatter fresh coriander over the top and serve immediately with steamed basmati rice and warm roti or naan.