Chicken Tikka Masala

Cut the 600 g chicken breast into even bite-size pieces so they cook at the same rate.

Coat with 150 g yogurt, 2 tablespoons curry powder, garlic, and ginger, then marinate overnight or at least 30 minutes.

Heat a pan or broiler very hot before adding the chicken.

Shake off excess marinade, arrange the pieces without crowding, and cook until the outside has browned char marks while the center is not yet fully finished.

Melt 2 tablespoons butter in a pot and add the diced onion.

Cook over medium heat until the moisture cooks off and the edges turn brown, stirring often so the onion sweetens without scorching.

Add the remaining garlic and ginger and cook only 30 seconds to 1 minute, just until fragrant.

As soon as the aroma rises, stir in 400 g tomato puree and 1 tablespoon garam masala.

Simmer the sauce on low heat for at least 15 minutes, stirring from the bottom so it does not catch.

It is ready when the surface moisture reduces, the color deepens, and the raw spice edge softens.

Add the charred chicken to the sauce and simmer gently for 10 more minutes to finish cooking it through.

Check with a thermometer that the largest piece stays at or above 75C at the center for 1 minute; simmer longer if needed. Lower the heat, stir in 150 ml heavy cream, and serve when the sauce looks smooth and coats the chicken.