Chicken Tikka Masala

Marinate the Chicken

In a large bowl, combine the yogurt, lemon juice, cumin, coriander, kashmiri chili powder, garam masala, and salt.

Add the chicken chunks and toss until every piece is thoroughly coated.

Cover the bowl and refrigerate for at least 30 minutes, or up to 8 hours for deeper flavor.

Sear the Chicken

Heat a large skillet or Dutch oven over high heat until very hot, then add the neutral oil.

Remove the chicken from the marinade, letting the excess drip off, and place in a single layer in the hot pan.

Sear the chicken undisturbed for 3 to 4 minutes until deeply charred on the bottom.

Flip the chicken and sear the other side for 2 minutes — the chicken does not need to be fully cooked through yet.

Transfer the seared chicken to a plate and set aside.

Build the Sauce

Reduce the heat to medium and add the butter to the same skillet.

Add the diced onion and cook, stirring occasionally, for 8 to 10 minutes until soft, golden, and jammy.

Add the minced garlic and grated ginger to the onions.

Stir constantly and cook for 1 to 2 minutes until very fragrant.

Add the tomato paste to the pan.

Stir and cook the tomato paste for 2 minutes until it darkens slightly and smells caramelized.

Add the garam masala, cumin, coriander, kashmiri chili powder, and turmeric directly to the pan.

Stir the spices into the onion mixture and cook for 1 minute to bloom the spices.

Pour in the crushed tomatoes, salt, and sugar.

Stir well to combine everything, scraping up any browned bits from the bottom of the pan.

Reduce heat to medium-low and simmer the tomato sauce for 10 minutes, stirring occasionally.

Pour in the heavy cream and stir until the sauce is evenly combined and turns a deep orange-red.

Finish the Dish

Return the seared chicken and any resting juices back into the sauce.

Stir gently to coat the chicken, then simmer over medium-low heat for 8 to 10 minutes until the chicken is cooked through.

Taste the sauce and adjust salt as needed.

Serve

Spoon the chicken tikka masala generously over cooked basmati rice and garnish with fresh cilantro.