Chicken Tikka Masala

Steps

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1. Mix the chicken with the yogurt, chilli powder, half of the garam masala, ginger, garlic and a little of the salt. Cover and marinate in the fridge for at least 2 hours, or overnight for the best flavour.
   ⏱ Marinating · 120 min

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2. Thread the chicken onto skewers or spread it on a tray and grill or broil on high heat (or sear in a very hot pan in batches), turning once, until charred in spots and cooked through (74 °C / 165 °F), about 12 minutes. Set aside with any juices.
   ⏱ Grilling tikka · 12 min

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3. Heat the oil in a wide pan over medium heat and fry the chopped onion for about 5 minutes, stirring, until soft and golden at the edges.
   ⏱ Frying onion · 5 min

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4. Add the tomato puree (the 4 tomatoes blended smooth) and the remaining garam masala; cook on medium heat, stirring now and then, for about 8 minutes until the sauce is thick, darker in colour and oil separates at the edges.
   ⏱ Cooking masala · 8 min

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5. Add the diced bell pepper and cook for 2 minutes until just softened but still bright; add a splash of water if the sauce is too thick.
   ⏱ Softening pepper · 2 min

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6. Return the chicken with its juices and simmer on low heat for 5 minutes, so the sauce coats the pieces without drying them out.
   ⏱ Simmering · 5 min

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7. Take the pan off the heat, stir in the cream and salt, taste and adjust, then garnish with coriander and serve hot with naan or rice.