Chicken Tikka Masala

Cook This Meal

Ingredients

• 1 1/2 lb Chicken boneless thighs or breast, cut into chunks
• 1 cup Plain yogurt for marinade
• 2 tbsp Lemon juice
• 2 tbsp Ginger garlic paste
• 2 tsp Garam masala divided
• 1 tsp Paprika
• 1 tsp Cumin
• 1 tsp Turmeric
• 2 tbsp Oil or ghee
• 1 Onion finely chopped
• 1 can Crushed tomatoes about 14 oz
• 2 tbsp Tomato paste
• 1 cup Cream or half-and-half adjust to richness
• 1 tsp Sugar optional, balances acidity
• Salt to taste
• Cilantro optional for serving
• Basmati rice for serving
• Naan optional for serving

Steps

1. Mix yogurt, lemon juice, ginger garlic paste, 1 teaspoon garam masala, paprika, cumin, turmeric, and salt.
2. Coat chicken in the marinade. Rest for at least 20 minutes, or refrigerate longer if you have time.
3. Sear chicken in a hot skillet with a little oil until browned in spots. It does not need to be fully cooked yet.
4. Remove chicken. Add onion to the same pan and cook until softened.
5. Stir in tomato paste, crushed tomatoes, remaining garam masala, and a pinch of salt. Simmer until the sauce darkens slightly.
6. Return chicken to the pan and simmer until cooked through and tender.
7. Lower heat and stir in cream or half-and-half. Simmer gently until the sauce is smooth and coats the chicken.
8. Taste and adjust salt, lemon, or a small pinch of sugar if the sauce tastes too sharp.
9. Finish with cilantro and serve with basmati rice, naan, or both.