Chicken Tikka Masala

In a bowl, combine mustard seed oil, chilli powder, paprika, minced garlic, and a pinch of salt to create a marinade. Coat the chicken pieces thoroughly and set aside to marinate for at least 30 minutes.

Toast the cumin seeds, coriander seeds, and cloves in a dry pan over medium heat until fragrant, then grind them into a coarse spice powder using a mortar and pestle or spice grinder.

Grill or roast the marinated chicken pieces under a high broiler or on a grill pan, turning once, until lightly charred and cooked through. Set the chicken aside.

Heat oil in a large pan over medium heat and sauté the diced onions until golden brown and softened, stirring frequently to prevent burning.

Add the minced garlic to the onions and stir in the ground spice blend, tomato paste, and red food coloring, cooking the mixture for 2 minutes to allow the spices to bloom.

Pour in water and stir to combine, bringing the sauce to a gentle simmer and allowing it to reduce and thicken slightly.

Add the grilled chicken pieces to the sauce, stir in the single cream, and simmer gently until the chicken is heated through and the sauce reaches a rich, velvety consistency.

Season with salt to taste and garnish generously with fresh chopped cilantro before serving hot with rice or naan bread.