Chicken Tikka Masala

Chicken Tikka

• 2 lbs 2 lbs boneless, skinless chicken thighs, cut into 1.5-inch piecesMore Chicken Thighs
• 1 cup 1 cup plain whole-milk yogurt
• 1 tbsp 1 tbsp lemon juice
• 2 tsp 2 tsp garam masalaMore Garam Masala
• 1 tsp 1 tsp ground cuminMore Cumin
• 1 tsp 1 tsp kosher salt
• 1/2 tsp 1/2 tsp cayenne pepperMore Cayenne Pepper

Masala Sauce

• 2 tbsp 2 tbsp vegetable oil or gheeMore Vegetable Oil
• 1 large 1 large onion, finely diced
• 4 cloves 4 cloves garlic, mincedMore Garlic
• 1 tbsp 1 tbsp fresh ginger, gratedMore Fresh Ginger
• 1 tbsp 1 tbsp garam masalaMore Garam Masala
• 1 tsp 1 tsp smoked paprikaMore Smoked Paprika
• 1 tsp 1 tsp ground corianderMore Ground Coriander
• 1 can 1 (14 oz) can crushed tomatoesMore Crushed Tomatoes
• 1 cup 1 cup heavy creamMore Heavy Cream
• 1 tsp 1 tsp sugar
• 1/4 cup 1/4 cup fresh cilantro, for garnishMore Cilantro

1. 1
   30 minutes to 8 hours

   Combine the yogurt, lemon juice, garam masala, cumin, salt, and cayenne in a large bowl. Add the chicken pieces and stir to coat. Cover and marinate in the refrigerator for at least 30 minutes, or up to 8 hours.

2. 2

   Heat 1 tablespoon of oil in a large cast-iron skillet over high heat until smoking. Add the chicken pieces in a single layer (work in batches if needed) and sear for 3–4 minutes per side until charred. The chicken does not need to be cooked through. Transfer to a plate.

3. 3

   Reduce the heat to medium and add the remaining tablespoon of oil to the same skillet. Add the diced onion and cook, stirring occasionally, for 5–7 minutes until softened and golden.

4. 4

   Add the garlic and ginger and cook for 1 minute until fragrant. Stir in the garam masala, smoked paprika, and coriander and cook for 30 seconds until aromatic.

5. 5
   10 minutes

   Pour in the crushed tomatoes, scraping up any browned bits from the bottom. Simmer for 10 minutes, stirring occasionally, until the sauce thickens slightly.

6. 6
   10–12 minutes

   Stir in the heavy cream and sugar. Return the seared chicken and any accumulated juices to the skillet. Simmer gently for 10–12 minutes until the chicken is cooked through and the sauce is thick and creamy.

7. 7

   Taste and adjust seasoning with salt. Garnish with fresh cilantro and serve over steamed basmati rice with warm naan bread.