Chicken Tikka Masala
Ingredients
For the chicken:
1/2 cup whole Greek yogurt
1 lemon, juiced
4 cloves garlic minced
2 teaspoons freshly grated ginger
1/2 teaspoon garam masala
½ teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon paprika
1 teaspoon kosher salt
1/4 teaspoon black pepper
1 1/2 pounds boneless skinless chicken thighs, cut in chunks
2 tablespoons canola oil
For the sauce:
2 tablespoons unsalted butter
1 yellow onion diced
2 tablespoons tomato paste
2 teaspoons freshly grated ginger
3 cloves garlic minced
2 1/2 teaspoons garam masala
2 teaspoons ground turmeric
1 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon cumin
¼ teaspoon cayenne pepper
1 (28 oz) can crushed tomatoes
1 cup chicken broth
1/3 cup heavy cream
1 tablespoon fresh lemon juice
Basmati rice and naan bread for serving, optional
In a large bowl, stir together the yogurt, lemon juice, garlic, ginger, garam marsala, chili powder, cumin, paprika, salt, and pepper. Add the chicken pieces and stir until the chicken is well coated. Let the chicken marinate in the yogurt sauce for at least 30 minutes. You can refrigerate the chicken overnight or that morning.
In a large skillet, heat the oil over medium heat. Add the marinated chicken to the hot skillet and cook, stirring occasionally, until golden, about 4 to 5 minutes. Transfer the chicken to a plate and set aside.
In the same skillet, melt the butter over medium heat. Stir in the onion and cook until tender, about 3 to 5 minutes. Stir in the tomato paste, ginger, garlic, garam masala, turmeric, chili powder, paprika, cumin, and cayenne pepper and cook until well combined, 1 to 2 minutes.
Stir in the diced tomatoes and chicken broth. Bring to a boil and reduce the heat. Simmer, stirring occasionally, until sauce is slightly thickened, about 10 minutes
Stir in the cream and lemon juice. Add the cooked chicken back into the pan and cook until heated through, about 5-7 minutes.
Serve warm with rice and naan, if desired.
