Tender chicken thigh pieces marinated in spiced yogurt, then seared until charred and smoky. Served over basmati rice or in warm naan.
Overnight marinade: Marinating overnight makes a huge difference. The yogurt tenderises the chicken while the spices penetrate deeply.
High heat for the char: Use the highest heat you can. The char is what gives tikka its signature smoky flavour. Don't move the pieces around too much.
Blend for restaurant-smooth: Blending the sauce with a stick blender or in a jug blender gives you that silky restaurant-style finish.
Dairy-free option: Swap the cream for coconut cream for a dairy-free version that's equally rich and delicious.
Adapted from recipetineats.com