Chicken Tikka Masala

Ingredients

Instructions

1. 1

   MARINATE THE CHICKEN: In a large bowl, combine yogurt with half of the tikka masala paste. Add the cubed chicken thighs and toss until every piece is coated. Cover and refrigerate for at least 1 hour, or up to 4 hours for deeper flavor. The yogurt tenderizes the meat while the spices infuse.

2. 2

   COOK THE CHICKEN: Preheat broiler to high. Line a baking sheet with foil. Thread marinated chicken onto skewers (if desired) or spread in a single layer on the sheet. Broil 4-5 inches from heat for 8-10 minutes, flipping halfway, until charred in spots and cooked through (165°F internal). The char marks are essential for authentic flavor. Set chicken aside.

3. 3

   BUILD THE SAUCE BASE: Heat 2 tablespoons oil or ghee in a large, deep skillet over medium heat. Add diced onion and cook 8-10 minutes, stirring occasionally, until deep golden brown - this caramelization adds sweetness. Add minced garlic and ginger, cook 1 minute until fragrant.

4. 4

   TOAST THE SPICES: Add remaining tikka masala paste, garam masala, and paprika to the pan. Stir constantly for 1 minute - toasting blooms the spices and deepens the flavor. The spices should be very fragrant.

5. 5

   SIMMER THE SAUCE: Pour in crushed tomatoes and stir to combine. Bring to a simmer and cook 15-20 minutes, stirring occasionally, until the sauce thickens and oil starts to separate around the edges (this is a sign of proper cooking).

6. 6

   BLEND IF DESIRED: For a smooth sauce (restaurant style), use an immersion blender to puree until silky, or carefully blend in batches in a regular blender. For home-style, leave it chunky. Return sauce to the pan.

7. 7

   FINISH WITH CREAM: Reduce heat to low. Stir in heavy cream until fully incorporated - the sauce will turn a beautiful orange color. Add the charred chicken pieces and any accumulated juices. Simmer 8-10 minutes to let the chicken absorb the sauce flavors. Taste and adjust salt.

8. 8

   SERVE: Transfer to a serving dish and garnish generously with fresh cilantro. Serve with basmati rice or gluten-free naan. The sauce should be rich, creamy, and coat the back of a spoon.