Chicken Tikka Masala

• 2 lb boneless chicken thighs
• ½ cup plain yogurt
• 2 whole onion
• 8 cloves garlic
• 2 inch ginger
• 28 oz crushed tomatoes
• ½ cup heavy cream
• 2 tbsp butter
• 2 tsp garam masala
• 2 tsp cumin
• 1 tsp coriander
• 1 tsp smoked paprika
• ½ tsp turmeric
• ½ tsp cayenne pepper
• ¼ cup fresh cilantro (for garnish)
• 2 cup basmati rice (cooked, for serving)
• 4 naan (for serving)

How to Make It

1. 1

   Marinate chicken: mix yogurt, lemon juice, garam masala, cumin, turmeric, paprika, and salt. Coat chicken pieces, marinate 4+ hours.

2. 2

   Thread chicken on skewers or spread on a baking sheet. Broil on high 10-12 minutes until slightly charred. Set aside.

3. 3

   Make masala: sauté onion in ghee or oil until deeply golden, 15 minutes.

4. 4

   Add ginger-garlic paste and cook 2 minutes. Add cumin, coriander, garam masala, paprika, and cayenne. Stir 1 minute.

5. 5

   Add crushed tomatoes and cook until sauce thickens and oil separates, 15 minutes.

6. 6

   Blend sauce until smooth (optional but recommended). Return to heat, add heavy cream.

7. 7

   Add charred chicken, simmer 10 minutes. Stir in butter for richness.

8. 8

   Garnish with cream swirl and cilantro. Serve with basmati rice and naan.