Chicken Tikka Masala

• •1 cup Plain yogurt
• •2 tablespoons Fresh lemon juice
• •1 ½ teaspoons Ground cumin
• •1 teaspoon Garam masala
• •½ teaspoon Red chili powder
• •1 teaspoon Salt
• •2 teaspoons Freshly grated ginger
• •2 teaspoons Finely minced garlic
• •1 ½ pounds Boneless, skinless chicken breast
• •2 tablespoons Vegetable oil
• •2 tablespoons Butter
• •1 large Sweet onion
• •2 teaspoons Brown sugar
• •1 teaspoon Ground coriander
• •1 teaspoon Smoked paprika
• •1 Can unseasoned tomato sauce
• •1 ¼ cups Heavy cream
• •¼ cup Water
• • Fresh cilantro
• • Basmati rice
• • Naan bread

Instructions

1. 1

   In a large bowl, combine the yogurt, lemon juice, 1 1/2 teaspoons ground cumin, 1 teaspoon garam masala, red chili powder, 1 teaspoon salt, 2 teaspoons freshly grated ginger, and 2 teaspoons finely minced garlic by whisking them together.

2. 2

   Add the chicken to the marinade and toss until all pieces are evenly coated. Cover the bowl and refrigerate for at least 1 hour, or ideally overnight, to marinate.

3. 3

   Heat the vegetable oil in a large skillet, preferably cast iron, over medium-high heat until it begins to shimmer.

4. 4

   Add the marinated chicken to the skillet, cooking in batches if necessary to avoid overcrowding the pan. Cook the chicken undisturbed for about 1 minute to form a crust, then sauté for approximately 5 more minutes until it's browned on the outside. The chicken does not need to be fully cooked through at this stage.

5. 5

   Transfer the partially cooked chicken to a plate and set aside to keep warm.

6. 6

   In the same skillet, melt the butter. Add the diced sweet onion and sauté for about 3 minutes, making sure to scrape up any browned bits from the bottom of the pan.

7. 7

   Add 2 teaspoons freshly grated ginger and 2 cloves of finely minced garlic to the skillet and sauté for approximately 30 seconds, until aromatic.

8. 8

   Stir in the brown sugar, ground coriander, 1 teaspoon ground cumin, smoked paprika, 1 teaspoon garam masala, and 1 teaspoon salt. Cook for about 15 seconds, stirring constantly, until the spices become fragrant.

9. 9

   Pour the can of tomato sauce into the skillet and let it simmer gently for 3-5 minutes, stirring occasionally, until the sauce slightly thickens and deepens in color.

10. 10

    Stir in the heavy cream until it is fully incorporated into the sauce.

11. 11

    Return the partially cooked chicken and any accumulated juices from the plate to the skillet with the sauce.

12. 12

    Continue cooking for another 8-10 minutes, stirring occasionally, until the chicken is completely cooked through and the sauce becomes thick and bubbling. If the sauce is too thick for your preference, add a little water at a time until the desired consistency is reached.

13. 13

    Serve the finished chicken tikka masala over cooked basmati rice. Garnish with chopped fresh cilantro and accompany with warm naan bread.