Chicken Tikka Masala

1. Cut the chicken into 3 cm chunks and toss with the yogurt, 1 tablespoon of the garam masala, half the ginger and a good pinch of salt; cover and marinate in the fridge for at least 30 minutes.
2. Thread the chicken onto skewers or spread it on a lined tray and grill or broil under high heat for 8 to 10 minutes, turning once, until lightly charred and cooked to an internal temperature of 74 C / 165 F, then set aside.
3. Warm the mustard oil in a wide pan until it just shimmers, then add the finely chopped onion and cook over medium heat for 8 to 10 minutes until soft and golden.
4. Stir in the garlic, remaining ginger and chopped green chiles and fry for 1 minute, then add the cumin, turmeric, paprika and remaining garam masala and toast for 30 seconds until fragrant.
5. Crush the plum tomatoes by hand and add them with their juice, season with salt, and simmer uncovered for 12 to 15 minutes until the sauce thickens and darkens.
6. Blend the sauce until smooth if you prefer a silky texture, return it to the pan, then fold in the grilled chicken and any resting juices and simmer gently for 5 minutes.
7. Lower the heat, stir through the single cream and warm without boiling, then taste and adjust the salt and finish with the chopped cilantro before serving with rice or naan.

You'll use: Grill / broiler · Frying pan / skillet · Pan · Saucepan · Blender