Chicken tikka masala

Combine 10 grams each of cumin, paprika, curry powder and garam masala with 3 grams of chili flake and stir.

Put the chicken thighs in a medium bowl with half the spice blend, olive oil, 200 grams of Greek yogurt, 20 grams of salt, the juice of half a lemon, and 20 grams each of grated garlic and ginger.

Toss to coat, cover and marinate in the fridge 15 minutes at a minimum, preferably one hour.

Grate one large peeled onion to a pulp on a box grater.

Grate about 20 grams of garlic and 20 grams of ginger, and small dice one Serrano chili.

Preheat the grill to its highest setting.

Melt 30 grams of ghee in a heavy bottom pot, add the grated aromatics and chilli with a strong pinch of salt and fry two to three minutes, deglazing with a tiny splash of water if the garlic browns before the onion softens.

Add the other half of the spice blend and toast another minute or so over medium heat -- any hotter and the spices burn -- until it is a nice brown paste.

Add one 28 ounce can of crushed tomatoes, stir and scrape up the spices from the bottom of the pot.

Turn the heat to low and simmer one to two minutes until cohesive and slightly thickened.

Add 3 grams of salt and 7 grams of sugar and stir.

Add 250 grams of heavy cream and stir in; the sauce should be thick but not gloppy with a slightly coarse texture.

Oil the grill grates with an oil-soaked paper towel and then pan spray, at a distance, because the yogurt marinade sticks badly.

Grill the chicken five to six minutes untouched on the first side.

Flip with a metal spatula and grill two to three more minutes to catch a char and cook through; a very hot broiler works instead, flipped halfway.

Chop the chicken into bite-sized pieces -- too small and the sauce overpowers it -- and stir it into the gravy.

Stir in a little water to thin the sauce back out.

Serve over basmati rice, topped with chopped cilantro and a little yogurt thinned with heavy cream and salt.