chicken tikka masala

Ingredients

• 2 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
• 1 cup plain yogurt
• 2 tbsp lemon juice
• 1 tbsp ginger-garlic paste
• 1 tsp garam masala
• 1/2 tsp turmeric powder
• 1/2 tsp chili powder (adjust to taste)
• 1 tbsp vegetable oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 (14.5 oz) can crushed tomatoes
• 1 cup heavy cream
• 1/2 tsp cumin powder
• 1/4 cup chopped cilantro, for garnish
• Salt to taste

Instructions

1. In a bowl, combine the chicken, yogurt, lemon juice, ginger-garlic paste, garam masala, turmeric powder, and chili powder. Marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
2. Heat the vegetable oil in a large skillet or pot over medium heat.
3. Add the chopped onion and cook until softened, about 5-7 minutes.
4. Add the minced garlic and cook for another minute until fragrant.
5. Add the marinated chicken to the skillet and cook until browned on all sides.
6. Pour in the crushed tomatoes and bring to a simmer.
7. Reduce heat to low, cover, and simmer for 15-20 minutes, or until the chicken is cooked through.
8. Stir in the heavy cream and cumin powder. Simmer for another 5 minutes, stirring occasionally.
9. Season with salt to taste.
10. Garnish with chopped cilantro.

Notes

• For a smokier flavor, add 1/2 tsp smoked paprika.
• You can use a food processor to finely chop the onions for a smoother sauce.
• To thicken the sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and whisk into the simmering sauce during the last 5 minutes.
• Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.
• Serve with naan bread or rice.