Chicken Tikka Masala

Mix chicken breast with plain yogurt, ginger garlic paste, lemon juice, kashmiri chili powder, cumin and salt. Marinate for 1 hour or up to overnight.

Thread or spread marinated chicken on a rack over a lined sheet pan and broil 6 to 8 minutes, turning once, until charred at the edges.

Heat vegetable oil in a large pan and cook onion over medium heat until deep golden, about 12 minutes. Add garlic, ginger and green chili for 1 minute, then garam masala, turmeric, coriander seed and paprika for 30 seconds.

Add crushed tomatoes and salt to onion masala and simmer 10 minutes until thick and the oil starts to separate. Add chicken tikka and simmer 5 minutes until cooked through (74 C), then stir in heavy cream.

Scatter cilantro over tikka masala and serve with rice or naan.