The best chicken tikka masala

Ingredients:

Marinade and chicken

• 1 and 1/4 cups whole milk yogurt
• 1 tbsp finely grated ginger
• 4 teaspoons coarse salt
• 1 tsp Kashmiri chili powder (see note)
• 1 tsp garam masala
• 1 teaspoon freshly ground black pepper
• 0.5 tsp ground turmeric
• 2 cloves garlic, finely grated
• 8 skinless, boneless chicken thighs (about 1 kg)

Sauce

• 4 tbsp. ghee (see Note)
• 1 large onion, thinly sliced
• 2 serrano peppers, stemmed, seeded and chopped
• 1 tbsp finely grated ginger
• 4 cloves garlic, finely grated
• 2 tsp whole dried fenugreek leaves (see Note)
• 2 tsp. garam masala
• 1 tsp Kashmiri chili pepper
• 1 teaspoon Hungarian paprika
• 1 can (800 g) of canned whole tomatoes
• 1/4 cup heavy cream
• Chopped coriander leaves and soft stems, for serving
• Basmati rice, for serving
• Naan, for filing

Preparation:

1. Marinade and chicken:

   
   In a large bowl, combine yogurt, ginger, salt, Kashmiri chili powder, garam masala, pepper, turmeric, and garlic. Add the chicken to the spicy yogurt marinade and toss until evenly coated. Cover tightly with plastic wrap and refrigerate for at least 3 hours and up to 24 hours. Overnight is best.
   

2. Sauce:

   
   In a large Dutch oven or wide, heavy-bottomed saucepan, melt the ghee over medium heat. Add the onion and serrano pepper, season with 1 teaspoon salt, and cook, stirring occasionally, until the onions are golden and beginning to caramelize, 8 to 10 minutes. Add the ginger and garlic and cook, stirring, until fragrant and the ginger is golden and starting to stick to the bottom of the pan, 2 to 3 minutes. Add the fenugreek leaves, garam masala, Kashmiri chili powder, and paprika and cook, stirring occasionally, until very fragrant, about 1 minute. Add the tomatoes, breaking them up with a spoon, and bring to a simmer. Reduce the heat and simmer, stirring occasionally, until the sauce has reduced by half and the tomatoes are very soft, about 30 minutes.
   
3. Let the hot sauce cool for about 5 minutes, then transfer it to a blender, filling it no more than halfway. If your blender is small, you may need to blend in batches. Remove the center cap from the lid and place it over the blender. Drape a kitchen towel over the lid to prevent the sauce from splattering, and blend until smooth. Add 1/4 cup heavy cream and blend until creamy. Transfer to a clean saucepan and bring to a simmer. Season the sauce with salt to taste.
4. Meanwhile, position the oven rack directly under the heating element and preheat the oven to grill mode. Line a rimmed baking sheet with foil and place the oven rack on it.
5. Place the chicken in a single layer on the grill. Grill until the chicken begins to brown in spots, 3-6 minutes per side (it will not be cooked through). Remove the pan from the oven. When the chicken is cool enough to handle, cut it into 2.5 cm (1-inch) thick pieces. Add the chicken to the simmering sauce, cover, and cook until tender, 8-10 minutes.
6. Sprinkle the chicken and sauce with cilantro. Serve with rice and naan.
   
   

   Note

   
   Kashmiri chili peppers are distinguished by their mildly spicy flavor and bright red color. Look for them in Indian and Asian produce.
   
   Ghee is a clarified butter used in Indian cooking. It can be purchased at Asian markets and in specialty sections of supermarkets.
   
   Fenugreek leaves have a nutty and slightly minty flavor. If you can't find them, substitute dried mint leaves and a pinch of ground fenugreek.