Chicken Tikka Masala

Ingredients

• 1.5 pounds chicken thighs – boneless, skinless, cut into chunks
• 1 cup plain yogurt
• 2 tablespoons lemon juice
• 2 teaspoons garam masala
• 1.5 teaspoons ground cumin
• 1.5 teaspoons ground coriander
• 1 teaspoon ground turmeric
• 1 teaspoon ground paprika
• 4 cloves garlic – minced
• 1 tablespoon ginger – grated
• 3 tablespoons butter
• 1 yellow onion – finely chopped
• 1.5 cups tomato puree
• 1 cup heavy cream
• 1.25 teaspoons salt

Instructions

1. In a bowl, combine yogurt, lemon juice, half of the garlic and ginger, garam masala, cumin, coriander, turmeric, and paprika. Add chicken and marinate for at least 1 hour (preferably overnight).
2. Heat a large skillet or grill pan over medium-high heat. Sear the marinated chicken until lightly charred and cooked through. Remove and set aside.
3. In a large pan, melt butter over medium heat. Add chopped onion and cook until soft, about 5 minutes.
4. Add remaining garlic and ginger and sauté for 1–2 minutes until fragrant.
5. Stir in tomato puree, remaining spices, and salt. Simmer for 10 minutes, stirring occasionally.
6. Add heavy cream and bring to a gentle simmer. Return the cooked chicken to the pan and simmer for another 10 minutes until sauce thickens.
7. Serve hot with rice or naan.