Chicken tikka masala

Cut the chicken into 3 cm pieces. Grate the garlic and ginger. Mix the yogurt, lemon juice, half the garlic and ginger, 1 tsp each of garam masala and paprika, half the turmeric and some salt. Toss with the chicken and leave for 30 minutes.

If you have time, marinate in the fridge for 4–12 hours — the chicken gets more tender.

Melt 15 g butter in a skillet and sear the chicken in a single layer over high heat for 2–3 minutes per side until charred in spots. It's still raw inside and will finish in the sauce. Transfer to a clean bowl.

Finely chop the onion. Melt the remaining butter in the same pan and fry the onion until golden.

Add the remaining garlic and ginger, the cumin, paprika and turmeric and fry, stirring, for 1 minute.

Pour in the tomatoes, crush them and simmer. For a smooth sauce, take the pan off the heat and blitz with a stick blender.

Hot sauce spatters from a blender — keep the head fully submerged and only switch it on once it's in the sauce.

Return the chicken with its juices, pour in the cream and simmer over low heat until the chicken is cooked through: no pink when cut and the juices run clear.

Stir in the remaining garam masala, season with salt and sprinkle with cilantro. Serve with rice. Done!