Rotisserie tikka masala

Grate one onion on the large holes of a box grater and run the knife through it once or twice.

Grate 20 grams of ginger and 20 grams of garlic on a microplane.

Melt the ghee in a medium sauce pan over medium heat, add the grated onions and a small pinch of salt and sweat five to six minutes to cook out some moisture.

Add the grated ginger and garlic and saute over mediumish heat about two minutes to open up their flavour, keeping it moving so it does not burn.

Add the curry powder, paprika, garam masala, chili flakes and cumin and fry over medium heat about one minute to bloom them in the ghee, until you have a reddish brown paste.

Add the crushed tomatoes and the heavy cream, stir, then add the sugar and another pinch of salt.

Bring up to a simmer with a lid on, because it spits badly, and simmer five minutes until the aromatics are tender and the flavours have integrated.

Add the picked and shredded chicken, stir, and simmer one to two minutes to heat it through; the texture should be meaty and semi-thick but still saucy.

Serve over basmati rice with a drizzle of thinned yogurt and fresh cilantro.