Chicken Tikka Masala (Lean)

Method

1. 1Marinate chicken in yogurt, ginger-garlic, chilli powder, half the garam masala and salt — 30 minutes.
2. 2Thread on skewers or arrange on a tray, grill at 230C for 12 minutes till the edges char — keep the centres juicy.
3. 3Meanwhile, in a pan with oil, cook onion puree till golden, add tomato puree and cook 10 minutes till the raw smell goes.
4. 4Stir in cashew paste and remaining chilli powder, gently bubble 5 minutes; add 1 cup water for a pourable consistency.
5. 5Slip in the grilled tikka, gently bubble 8 minutes, finish with cream, kasuri methi and remaining garam masala.
6. 6Rest 5 minutes — the gravy should be silky, smoky from the char and bright red-orange.