Chicken Tikka Masala

In a large bowl, mix the chicken pieces with yogurt, ginger-garlic paste, lemon juice, mustard oil, kasuri methi, red chilli powder, garam masala, cumin powder, black pepper, salt, and food colour (if using). Mix well until all the pieces are evenly coated.

Cover and refrigerate for at least 1 hour, or ideally overnight, for deeper flavour and tenderness.

To add that signature tandoori-style aroma, place a small piece of foil in the centre of the marinated chicken.

Heat a piece of coal until red hot, place it on the foil, drizzle with a teaspoon of oil, and immediately cover the bowl with a tight lid. Let it smoke for 8–10 minutes.

Remove and discard the coal and foil.

Heat a grill pan or heavy skillet over high heat and lightly grease it with oil.

Shake off any excess marinade from the chicken pieces, then sear them in batches without overcrowding.

Cook for 5–7 minutes on each side until the chicken pieces are nicely charred and cooked through. Set aside. Reserve any leftover marinade.

In a deep kadhai or heavy-bottomed pan, heat mustard oil over medium heat.

Add cinnamon, cardamom, cloves, and bay leaves. Let them sizzle to release their aroma.

Add chopped onions and sauté until golden brown and the oil begins to separate. Add a splash of water if needed to prevent burning.

Stir in the ginger-garlic paste and cook until the raw smell fades.

Add the tomato puree and cook for 1-2 minutes.

Then add coriander powder, cumin powder, turmeric, chilli powder, kasuri methi, salt, and lemon juice.

Cook the masala until it thickens and the oil begins to ooze out or separate from the sides of the pan.

Add water and bring the mixture to a boil. Then reduce the heat and let it simmer for 10–15 minutes, until the gravy slightly thickens.

Add the grilled chicken tikka along with the reserved marinade to the simmering gravy.

Stir in the fresh cream and let it cook for another 5–7 minutes, allowing all the flavours to meld. Add a little water if needed to thin out the gravy to your desired consistency.

Garnish with fresh coriander or a swirl of cream.

Serve hot with naan, roti, or steamed basmati rice for a comforting and delicious meal.