Chicken Tikka Masala

Ingredients

• • 1.5 lbs boneless chicken thighs, cubed
• • For marinade: 1 cup plain yogurt
• • 2 tablespoons lemon juice
• • 2 teaspoons turmeric
• • 2 teaspoons garam masala
• • 1 teaspoon cumin
• • 1 teaspoon paprika
• • For sauce: 2 tablespoons butter
• • 1 large onion, diced
• • 4 cloves garlic, minced
• • 1 tablespoon fresh ginger, grated
• • 2 teaspoons garam masala
• • 1 teaspoon cumin, coriander, turmeric each
• • 1 can (28 oz) crushed tomatoes
• • 1 cup heavy cream
• • Salt to taste, fresh cilantro for serving

Instructions

1. Step 1: Mix marinade ingredients (yogurt, lemon juice, turmeric, garam masala, cumin, paprika) and toss with chicken. Marinate at least 1 hour or overnight.
2. Step 2: Grill or broil marinated chicken on high heat until charred in spots, about 5–6 minutes per side. Set aside.
3. Step 3: Melt butter in a large skillet over medium heat. Sauté onion until golden, about 8 minutes.
4. Step 4: Add garlic and ginger, cook 2 minutes. Add all dry spices and stir for 30 seconds.
5. Step 5: Pour in crushed tomatoes, bring to a simmer and cook 10 minutes until sauce thickens.
6. Step 6: Blend the sauce until smooth (optional but recommended). Return to pan and stir in heavy cream.
7. Step 7: Add the cooked chicken to the sauce and simmer together for 10 minutes.
8. Step 8: Season with salt and serve over basmati rice, garnished with fresh cilantro and naan bread.