Chicken Tikka Masala

Ingredients

• 5 pounds bone-in chicken pieces, skin removed
• 3 tablespoons toasted ground cumin
• 3 tablespoons toasted paprika
• 2 tablespoons toasted ground coriander seed
• 2 teaspoons ground turmeric
• 1 teaspoon cayenne pepper
• 12 cloves garlic, grated, divided
• 3 tablespoons fresh ginger, grated, divided
• 2 cups yogurt
• 3/4 cup fresh lemon juice, divided
• kosher salt
• 4 tablespoons butter or ghee
• 1 large onion, thinly sliced
• 1 can whole peeled tomatoes, roughly mashed
• 1/2 cup roughly chopped cilantro leaves and tender stems
• 1 cup heavy cream

Method

1. Score the chicken deeply and place it in a large baking dish.
2. Mix the cumin, paprika, coriander, turmeric, and cayenne. Reserve 3 tablespoons of the spice mix.
3. Combine the rest of the spices with 8 cloves garlic, 2 tablespoons ginger, yogurt, 1/2 cup lemon juice, and salt, then coat the chicken and marinate for 4 to 8 hours.
4. For the sauce, cook the butter or ghee with the onion, remaining garlic, and remaining ginger until dark and starting to char.
5. Add the reserved spice mix, then the tomatoes and half the cilantro. Simmer for 15 minutes and blend smooth.
6. Stir in the cream and remaining lemon juice, season to taste, and set aside.
7. Grill the chicken over high heat until charred on both sides but not fully cooked through, or broil it until charred.
8. Rest the chicken, remove it from the bone, and cut it into bite-sized chunks.
9. Add the chicken to the sauce and simmer gently until just cooked through.
10. Finish with the remaining cilantro and serve with rice or naan.