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Yogurt marinated chicken blackened under the grill, then folded into a chunky tomato masala with onion and pepper. Sharper and hotter than a makhani, and the sauce is never blended.
Cut the 600 g chicken thighs into 5 cm pieces and coat in the 150 g yogurt with the juice of half the lemon, half the 15 g garlic, the ginger, the turmeric, the paprika and 1 teaspoon of the chili powder. Chill for at least 2 hours.
Thread the chicken onto skewers or spread it on a rack and grill at the oven's highest setting for 8 to 10 minutes a side, until the edges are properly blackened in patches. Those burnt spots are the tikka part of the name.
Cut the 2 onions and the pepper into 2 cm squares and fry in the 20 ml oil over medium-high heat for 8 minutes until the edges catch but the pieces still hold their shape.
Add the remaining garlic, the cumin, the ground coriander, the garam masala and the rest of the chili powder for 1 minute, then the 400 g canned tomatoes crushed by hand. Simmer 15 minutes. Leave the sauce chunky rather than blending it.
Add the grilled chicken with its resting juices and the 80 ml cream and simmer for 10 minutes until the chicken reaches 74°C inside and the sauce clings.
Squeeze in the rest of the lemon off the heat, season and scatter the cilantro. Serve with rice or naan.
