Elevated Tikka Masala

Step 1: Prepare the Chicken

Begin by removing the skin from the chicken thighs and making two or three shallow slashes in each piece. Place the chicken in a bowl or plastic container, then toss with lime juice and ½ tsp of salt. Set aside to marinate while you prepare the marinade.

Step 2: Make the Marinade

In a small food processor, blend the ginger and garlic until you achieve a smooth paste, adding a splash of water if necessary. Reserve half of this paste for the sauce. Add the remaining marinade ingredients to the food processor and blend until smooth. Pour this marinade over the chicken, ensuring it is well coated. Cover and let it marinate for at least 4 hours, although overnight or up to 24 hours is recommended for deeper flavor.

Step 3: Prepare the Sauce

In a large shallow pan with a lid, heat 2 tablespoons of ghee or butter over medium heat. Add the chopped onions and cook for about 15 minutes, stirring occasionally, until they begin to brown. Stir in the spices along with the remaining garlic and ginger paste, cooking for an additional 2 minutes. Then, mix in the tomato purée, ground almonds, a pinch of sugar, and vinegar, cooking for about 1 minute. Pour in the passata, and fill the empty jar or carton halfway with water, adding that to the pan as well. Bring the mixture to a gentle simmer and cook for 2 to 3 hours until you achieve a thick, rich red sauce. This sauce can be stored in the fridge for up to 48 hours while you continue marinating the chicken.

Step 4: Grill the Chicken

Preheat the grill to its highest setting. Remove the chicken from the marinade, wiping off any excess marinade back into the dish (reserve this for the sauce). Arrange the chicken on a large baking tray, cut-side up. Place under the grill for 10 to 15 minutes, or until the chicken is charred and starting to blacken. Once done, remove the tray and set aside, collecting any cooking juices. Reheat the sauce and incorporate the reserved marinade, then add the chicken along with any pan juices and crème fraîche or cream. Cook for 40 minutes, until the chicken is fully tender.

Step 5: Final Touches and Serve

Allow the curry to sit for a few minutes before seasoning with garam masala and smoked salt, if desired. Garnish with fresh coriander and flaked almonds. Serve hot with naan bread and rice, if you like. Enjoy your flavorful dish!