Classic Chicken Tikka Masala

1.In a large bowl, whisk together the yogurt, lemon juice, ginger-garlic paste, turmeric, garam masala, cumin, Kashmiri chili powder, and salt. Add the chicken pieces and toss to coat thoroughly. Cover and refrigerate for at least 30 minutes, though 4 to 6 hours is preferred for maximum tenderness.

2.Preheat your oven's broiler to high and position a rack in the top third of the oven. Line a baking sheet with foil and place a wire rack on top. Arrange the marinated chicken on the rack in a single layer, leaving space between pieces to ensure they char rather than steam.

3.Broil the chicken for 8-10 minutes, turning halfway through, until the edges are significantly charred and the internal temperature reaches 165°F (74°C). Set the chicken aside while you prepare the sauce.

4.In a large heavy-bottomed pot or Dutch oven, heat the ghee over medium heat. Add the diced onion and sauté for 8-10 minutes, stirring frequently, until they are deep golden brown and soft. This caramelization is the foundation of the sauce's depth.

5.Stir in the ginger-garlic paste and cook for 1-2 minutes until fragrant. Add the coriander, cumin, turmeric, and Kashmiri chili powder. Toast the spices for 30-60 seconds, stirring constantly to prevent burning, until the oil begins to separate from the spice paste.

6.Pour in the tomato passata and tomato paste. Reduce heat to medium-low, cover, and simmer for 15 minutes. The sauce should thicken and darken in color; if it sticks to the bottom, add a tablespoon of water at a time.

7.Stir in the heavy cream and sugar until the sauce is a uniform, vibrant orange. Add the charred chicken pieces and any accumulated juices from the tray into the sauce. Simmer gently for 5-7 minutes to allow the flavors to meld.

8.Finish by stirring in the crushed kasuri methi and seasoning with salt to taste. Garnish with fresh cilantro and serve hot with basmati rice or garlic naan.