Chicken Tikka Masala

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.