Chicken Tikka Masala

Make this iconic curry at home!!! It's a stunner - and although there's an extensive looking list of ingredients, it's astonishingly straight forward. Far better than paste in a jar, less oily than restaurants, and you can get everything you need from supermarkets!
Ingredients

CHICKEN TIKKA MARINADE:

• 600 g/ 1.2lb chicken thigh (boneless, skinless), cut into 3cm / 2.2" cubes (Note 1)
• 1/2 cup plain yoghurt, full fat best (Greek is fine)
• 6 cloves garlic , minced (~1.5 tbsp)
• 1 tbsp fresh ginger , grated
• 1 tsp garam masala (Note 2)
• 1 tsp each salt, cumin, ground coriander, paprika (sweet, normal or smokey)
• 1 tbsp vegetable oil
• 1/8 tsp cayenne pepper (optional)
• Pinch black pepper
• 2 tsp lemon juice

COOKING CHICKEN:

• 1 - 2 tbsp oil (Note 3)

CURRY SAUCE SPICES:

• 2 tsp turmeric
• 1 tbsp garam masala (Note 2)
• 2 tsp coriander
• 1 tsp cumin
• 1/8 tsp cardomon powder
• 1/8 tsp cayenne pepper

CURRY SAUCE:

• 3 tbsp / 65ml vegetable oil (Note 3)
• 30g / 2 tbsp unsalted butter
• 1 onion, finely chopped (brown, white or yellow)
• 1 tsp salt
• 2 tbsp fresh ginger , grated
• 6 cloves garlic , crushed or grated
• 1 tbsp paprika (not smoked)
• 400 ml / 1 2/3 cups tomato passata (tomato puree)
• 400 ml / 1 2/3 cups water
• 100 ml / 1/3 cup + 1 tbsp cream (thickened or pure is fine)
• 1 tsp sugar
• 50g / 3 tbsp unsalted butter

Instructions

CHICKEN TIKKA:

1. Combine all ingredients except chicken in a bowl and mix. Add chicken and turn well to coat.
2. Cover with cling wrap and leave in fridge to marinate overnight (3 hours minimum).
3. Heat 1 tbsp oil in a non stick pan over high heat until smoking. Add half the chicken and spread out. Leave for 2 minutes or until charred. Turn each piece and cook the other side until charred - don't worry if not cooked inside. (Note 4, also Video helpful here) Remove into bowl.
4. Full instructions visit @recipetineats