Chicken Tikka Masala

Ingredients

For the Tikka:

• 1 cup plain Greek yogurt
• 2 tablespoons lemon juice
• 1 tablespoon vegetable oil
• 1 tablespoon minced fresh ginger
• 2-3 cloves minced garlic
• 1 teaspoon Kashmiri chili powder (or hot paprika)
• 1 teaspoon ground cumin
• 1 teaspoon garam masala
• 1/2 teaspoon turmeric
• 1/2 teaspoon cayenne pepper
• 1.5-2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces

For the Masala:

• 2 tablespoons olive oil, divided
• 1 tablespoon ghee (or butter)
• 1 large finely chopped onion
• 2-3 cloves minced garlic
• 1 tablespoon minced fresh ginger (about 1-inch chunk)
• 2 teaspoons garam masala
• 1 teaspoon Kashmiri chili powder (or hot paprika)
• 1 teaspoon ground cumin
• 1 teaspoon turmeric
• 1 (14-ounce) can crushed tomatoes or Passata
• 1-2 teaspoons granulated sugar
• 1 cup heavy cream, room temperature
• 1/2 cup chicken stock, as needed
• Salt to taste
• Fresh cilantro for garnish

Instructions

1. Marinate the chicken: In a large bowl, combine the yogurt, lemon juice, oil, ginger, garlic, chili powder, cumin, garam masala, turmeric, and cayenne pepper. Mix until smooth. Pat the chicken pieces dry, then add them to the bowl and mix until they are very well coated. Cover and chill for at least 3 hours, or overnight.
2. Cook the chicken: Warm 1 tablespoon of olive oil in a large skillet over medium-high heat. Use tongs to pick the chicken out of the marinade and place in the skillet. Cook undisturbed for 2-3 minutes, then flip and cook the other side. It should be well-charred on both sides but not cooked all the way through. Work in batches. Transfer the chicken to a plate and set aside. Gently scrape any brown bits off the pan with a wooden spoon, wipe clean with a paper towel, and discard. Reduce the heat to medium.
3. Make the masala: Heat the remaining oil and ghee in the skillet, then add the onion and cook until softened, about 5-7 minutes. Add the garlic, ginger, garam masala, chili powder, cumin, and turmeric. Cook, stirring constantly, for 2-3 minutes, until fragrant. Add the crushed tomatoes and sugar, stir well, then cover and reduce the heat to low. Simmer for about 10 minutes, stirring occasionally.
4. Combine: Add the cream and chicken and simmer for 5 more minutes, or until the chicken is cooked and the sauce is thick and smooth. Season with salt, to taste. If the sauce is too thick, add the chicken stock a little at a time, until the desired consistency is reached.
5. Garnish with fresh cilantro and serve with rice or naan bread. Enjoy your homemade chicken tikka masala!

Notes:

• For a healthier option, you can grill the chicken instead of frying it.
• If you don't have Kashmiri chili powder, you can use hot paprika or ground dried red chilies.