Chicken Tikka Masala

Ingredients:

• 1.5 pounds (680g) boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 cup (240ml) plain yogurt
• 2 tablespoons (30ml) lemon juice
• 2 teaspoons (10g) ground cumin
• 2 teaspoons (10g) ground coriander
• 1 teaspoon (5g) ground turmeric
• 1 teaspoon (5g) garam masala
• 1 teaspoon (5g) chili powder
• 4 tablespoons (60ml) vegetable oil, divided
• 1 large onion (about 200g), finely chopped
• 3 cloves garlic (15g), minced
• 1 tablespoon (15g) fresh ginger, grated
• 1 can (14.5 ounces/410g) crushed tomatoes
• 1 cup (240ml) heavy cream
• Salt to taste
• Fresh cilantro (coriander leaves) for garnish

Instructions:

1. In a large bowl, combine yogurt, lemon juice, cumin, coriander, turmeric, garam masala, chili powder, and salt. Add the chicken pieces and mix until well coated. Cover and refrigerate for at least 1 hour, preferably overnight.
2. Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add the marinated chicken pieces in batches and cook until browned on all sides, about 5-7 minutes per batch. Remove and set aside.
3. In the same skillet, add the remaining 2 tablespoons of oil. Add chopped onions and sauté until they are golden brown, about 5 minutes.
4. Stir in the garlic and ginger, cooking until fragrant, about 1 minute.
5. Add the crushed tomatoes and bring to a simmer. Cook for 10 minutes, stirring occasionally.
6. Reduce the heat to low and stir in the heavy cream, cooking until the sauce is thick and creamy, about 5 minutes.
7. Return the cooked chicken to the skillet, stirring to coat with the sauce. Simmer for an additional 10 minutes to ensure the chicken is fully cooked through.
8. Taste and adjust seasoning with salt if necessary.
9. Garnish with fresh cilantro before serving.

Notes:

For an authentic experience, serve Chicken Tikka Masala with basmati rice or warm naan bread. This dish can be stored in an airtight container in the refrigerator for up to 3 days. To enhance the flavor, try using a charcoal grilling method for the chicken pieces before adding them to the sauce.