Step-by-Step Instructions

1. 1.Prepare the First Marinade

   In a bowl with 1kg of chicken thigh fillets (cut into 2-3cm pieces), add 2 tablespoons of ginger garlic paste, 1 teaspoon of Kashmiri chili powder, 1 teaspoon of salt, and the juice of 1 lemon. Mix thoroughly with your hands until the chicken is well coated. Cover and refrigerate for 30 minutes.

2. 2.Prepare the Second Marinade

   Heat 3 tablespoons of mustard seed oil in a small pot over high heat until it just starts to smoke. Turn off the heat and let the oil cool down slightly for about 10 minutes. In a separate large bowl, combine 1 tablespoon of garam masala, 1 teaspoon of Kashmiri chili powder, 1 teaspoon of ground cumin, 1 teaspoon of turmeric, 1 teaspoon of salt, 1 tablespoon of kasuri methi, 2 tablespoons of ginger garlic paste, and 1 cup of Greek yogurt. Mix well. Once the mustard oil has cooled slightly, pour it into the spice and yogurt mixture and stir until combined.

3. 3.Marinate the Chicken (Second Stage)

   Add the chicken from the first marinade into the bowl with the second marinade. Mix thoroughly, ensuring all chicken pieces are evenly coated. Cover and refrigerate for 1 to 6 hours.

4. 4.Start the Masala Base

   In a large pot or Dutch oven, melt 2 tablespoons of ghee over medium-high heat. Add 2 bay leaves, 1 teaspoon of whole cumin seeds, and 4 green cardamom pods. Toast the spices for a few minutes until fragrant. Add 2 sliced red onions and 1/2 teaspoon of salt. Cook for about 10 minutes, stirring frequently, until the onions have softened, reduced in volume, and developed some color.

5. 5.Build the Masala Flavor

   Add 2 tablespoons of ginger garlic paste to the cooked onions and stir. Then add 1 tablespoon of garam masala, 1 teaspoon of turmeric, 1 teaspoon of Kashmiri chili powder, and 1 tablespoon of kasuri methi. Stir well to combine the spices. Add 1/4 cup of raw cashews, 4 diced tomatoes, 2 broken green chilies, and the chopped coriander roots/stalks. Pour in 150ml of water and add another pinch of salt (about 1/4 tsp). Stir everything together, scraping any caramelized bits from the bottom of the pot.

6. 6.Simmer the Masala

   Cover the pot with a lid and reduce the heat to medium. Let the masala simmer for 30 minutes, allowing the flavors to meld and the vegetables to break down.

7. 7.Cook the Chicken Tikka

   While the masala simmers, grill the marinated chicken pieces on a charcoal BBQ, gas BBQ, or under an oven grill/broiler set to its highest temperature. Cook until the chicken has good char marks and color on the outside, but it doesn't need to be cooked all the way through. Remove from heat and set aside.

8. 8.Blend the Masala

   Once the masala has simmered for 30 minutes, remove the bay leaves. Carefully transfer the masala mixture to a blender (or use a stick blender directly in the pot). Blend until completely smooth. Pour the blended masala back into the pot.

9. 9.Finish the Sauce

   Place the pot with the blended masala over a medium-low heat. Taste the sauce and add more salt if needed. Stir in 2 tablespoons of butter, 1/4 cup of cream, and 1 tablespoon of honey (optional, for sweetness). Continue stirring until the butter is fully emulsified into the sauce.

10. 10.Combine and Serve

    Add the grilled chicken pieces to the finished masala sauce. Stir to combine. Lightly simmer the curry on a very low heat with the lid slightly cracked until the chicken is cooked through. This will take 2-10 minutes depending on how much the chicken was cooked previously. Serve hot with basmati rice or naan bread, garnished with fresh coriander leaves.