Chicken Tikka Masala

If using boneless chicken:

1. Cut the chicken into bite-sized chunks. Pat dry and set aside in a bowl

If using bone-in chicken pieces:

1. Preheat the oven 210°c/ 410°F.
2. Wash the joint thigh and drumstick portions well. Make a single, long gash - vertically through the centre. Start from the side of the thigh to the end of the drumstick - for both pieces.
3. Make further crosswise gashes all over the length of the 2 pieces. The gashes should just brush against the bone. This helps to remove the chicken without shredding after grilling. It also helps the marinade to penetrate better.
4. Pat dry and set aside in a bowl.

Marination:

1. Add all the dry whole spices (for marinating) to a dry pan and toast lightly till fragrant. You can even heat them together for about 6 -7 seconds in the microwave, till popping. If your spices are quite fresh, toasting may be omitted.
2. Add to a spice/ coffee grinder and grind to a powder. This is our homemade Tikka masala powder for chicken tikka masala.
3. Add this spice powder to the chicken, along with yoghurt, ginger-garlic paste, and Kashmiri chilli powder.
4. Marinate for 30 minutes while you prepare the ingredients for the gravy.

For boneless chicken (Shallow-fry) :

1. Heat sufficient oil for shallow frying the chicken in batches in a wide non-stick pan.
2. Add the marinated chicken chunks, in 3 batches, to prevent overcrowding. Fry one side till slightly coloured. Then flip over the pieces and allow the other side to develop some brown marks too. The chicken should not be fried too long since we will cook it again in the wet masala. Frying the chicken 'too long' will cause it to become hard and lose flavour. We just want a fried crust and the pieces cooked 80 % on the inside.
3. Remove the fried chicken and 

For bone-in (Oven roast):

1. Line an oven tray with aluminium foil. Place a wire rack over it and brush with oil.
2. Place the marinated (bone-in) chicken on the wire rack. Pour over any remaining marinade from the bowl.
3. Place in the hot oven closer to the upper heat source. The aluminium-lined tray should be placed below to catch drippings.
4. Bake for 30-40 minutes, or till the chicken is tender.
5. After 20-30 minutes, baste with ghee and turn over the pieces.
6. Baste again with ghee once done. The chicken should be slightly charred.
7. While the chicken is being cooked, prep for the Masala.
8. Once the chicken is cooked tender and basted with ghee, remove the chicken from the bones easily with the gash lines to guide you. Try not to shred the chicken. The bone should not show any signs of red if cooked thoroughly.
9. Set aside till the gravy is ready

For the Masala:

1. Heat the oil(3Tbsp) and butter/ghee(1Tbsp) combination in a non-stick pan.
2. Add the cumin seeds(1/2tsp) and allow to pop.
3. Add the chopped onion(4 medium-sized)  and sauté till just softened and changing colour.
4. Add the ginger-garlic paste(2tsp) and sauté till the raw smell dissipates.
5. Add the freshly ground tomato puree(5tomatoes). Cook well till the colour deepens, the sauce thickens with oil appearing on top. The raw taste of the tomato should be completely gone before adding further spices.
6. Now add (1 tsp each) of the chilli powder and coriander powder, as well as 1/4 tsp black pepper powder. We will add more of these later to taste, after the gravy thickens further, and add chicken.
7. Add a little salt to taste for the gravy, remembering that the chicken already contains salt.
8. Add the ghee(1tsp) and stir through.
9. Add approximately one and a half cups of water to the prepared thick gravy.   Bring again to a simmer. As it thickens a bit, add the garam masala(1tsp) and more chilli powder after tasting for heat. I add the remaining Kashmiri chilli powder (1tsp )here.
10. Now, add the par-cooked chicken pieces and simmer briefly. Add water only if the gravy seems dry.
11. Add the whole green chillies and stir through. As the flavour from the prepared chicken tikkas mixes in with the gravy, do a final taste test and adjust the spice. I add the remaining coriander powder(1/2tsp) and black pepper powder (1/4tsp)now (to taste).
12. Once the seasoning is right, stir in the butter(1Tbsp). Once the chicken is added, we need to cook about 5 minutes on low heat.
13. Add the toasted Kasuri Methi(1Tbsp) followed by the cooking cream (4Tbsp)
14. Stir through till heated. Taste and add a dash of salt if needed.
15. Lastly, remove from the heat and garnish with the chopped fresh coriander.
16. Serve with Naan or Rice.