Skillet chicken tikka masala with cashew cream sauce

• 700 g boneless skinless chicken thighscut into 4cm (1.5-inch) pieces
• 80 g plain whole-milk yogurtnot Greek — regular yogurt works best here
• 1 tbs garam masala
• 1 tsp ground turmeric
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1 ½ tsp kosher salt
• 60 g raw unsalted cashews
• 120 ml boiling water
• 2 tbs avocado oil
• 1 yellow onionfinely diced
• 4 garlic clovesminced
• 1 tbs fresh gingergrated, about a 2cm piece
• 1 can crushed tomatoes400g can
• 2 tbs tomato paste
• ¼ tsp cayenne pepper
• 1 tsp sugar
• 1 bunch fresh cilantroleaves and tender stems, roughly chopped

1. 1

   In a mixing bowl, combine the yogurt, half the garam masala (1.5 tsp), the turmeric, smoked paprika, cumin, and 1 tsp of the salt. Add the chicken thigh pieces and toss until every piece is evenly coated. Set aside while you prep everything else — even 5-10 minutes makes a difference.

   Tip: If you have time, marinate for up to 2 hours in the fridge for deeper flavor.

2. 2

   Pour the boiling water over the cashews in the blender and let them soak while you start cooking. They need at least 5 minutes to soften.

3. 3

   Heat the avocado oil in a 30cm (12-inch) skillet over medium-high heat until it shimmers. Lift the chicken pieces from the marinade (shake off the excess, but don't scrape it clean) and arrange them in a single layer. Sear undisturbed for 3-4 minutes until the bottoms are deeply golden brown. Flip and sear the other side for 2 minutes — they don't need to be cooked through. Transfer to a plate.

   Tip: Work in two batches if your skillet is crowded — crowding steams instead of searing.

4. 4

   Drop the heat to medium. Add the diced onion to the same skillet with all those golden fond bits. Cook, stirring occasionally, for 3-4 minutes until softened and translucent. Add the garlic and ginger and cook for 30 seconds until fragrant.

5. 5

   Stir in the tomato paste and cayenne pepper and cook for 1 minute, letting the paste darken slightly and turn brick-red. This concentrates the tomato flavor.

6. 6

   While the tomato paste cooks, blend the soaked cashews and their soaking water on high for 60 seconds until completely smooth and creamy — no gritty bits.

   Tip: If your blender struggles, add another splash of water. The consistency should be like heavy cream.

7. 7

   Pour the crushed tomatoes into the skillet and stir to combine with the onion mixture. Add the remaining garam masala (1.5 tsp), the remaining 0.5 tsp salt, and the sugar. Stir well and bring to a simmer.

8. 8

   Pour in the cashew cream and stir until the sauce turns a gorgeous sunset-orange color. Nestle the seared chicken pieces (and any resting juices) back into the sauce. Reduce heat to medium-low, cover loosely, and simmer for 10-12 minutes until the chicken is cooked through (75°C / 165°F internal) and the sauce has thickened enough to coat the back of a spoon.

   Tip: Stir once or twice to prevent sticking. If the sauce gets too thick, splash in a little water.

9. 9

   Taste and adjust salt if needed. Scatter the chopped cilantro generously over the top. Store leftovers in an airtight container in the fridge for up to 3 days — the flavor actually improves overnight. Reheat gently on the stovetop with a splash of water to loosen the sauce.

• skillet (30cm (12-inch))
• blender
• mixing bowl
• cutting board
• chef's knife

Per serving

Nutritional values are estimates only.